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Ingredients

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Stir-fried Corn

  • Dried Shrimp 20.0 g
  • Glutinous corn 250.0 g
  • Sweet corn 250.0 g
  • Scallions 50.0 g
  • Scallion oil 30.0 g
  • Knorr Chicken Powder 300g 10.0 g
  • Fish Sauce 10.0 g
  • Tuong An butter 30.0 g
  • Whiteleg shrimp 250.0 g
  • Cooking Oil 20.0 g
  • Sugar 10.0 g
  • Crispy fried shallots 15.0 g

Scallion Cream Sauce

  • Scallions 200.0 g
  • Fresh cream 200.0 g
  • Salt 5.0 g
  • Granulated sugar 10.0 g
  • Gold leaf (deco) 2.0 g

The natural sweetness of corn combined with the rich savory flavor of dried shrimp, all perfectly balanced by Knorr Chicken Powder. This entire delightful blend is then coated under a rich, creamy onion sauce. Check out this upgraded recipe for a familiar dish from the professional UFS Vietnam culinary team!

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Preparation

  1. Stir-fried Corn

    • Separate the corn kernels and dice the peeled shrimp.
    • Finely chop the white part of the scallions, then sauté until fragrant and golden with cooking oil. Next, add the shrimp and corn, stir-fry until aromatic, and season with all the listed ingredients.
    • Finally, add the scallions and butter to enhance the fragrance.
  2. Scallion Cream Sauce

    • Blanch the scallions, then blend until smooth. Season the fresh cream with a little salt and sugar, then whip until it reaches a medium consistency. Finally, mix with the blended scallions.
  3. Food display

    • To serve, place the stir-fried corn at the bottom, then add the scallion cream on top, sprinkle with shrimp salt, and garnish with gold leaf.