Bap xao trung muoi is at its best when the mixture thickens lightly and coats every kernel. The tricky part is the salted egg yolk, which dries out and clumps the moment it meets a hot pan.
The yolks are steamed for 7 to 10 minutes and mashed smooth first. The corn is stir fried in margarine with a splash of milk so the yolk pulls together into a golden sauce around the kernels.
This batch weighs about 379g, at roughly 103 calories per 100g.
Method
Steam the salted egg yolks for 7 to 10 minutes, then mash them smooth.
Rinse the corn and drain it. Fresh corn takes a 3 minute blanch to stay sweet and crisp.
Chop the shallot finely and slice the spring onion.
Heat a pan, melt 1 tablespoon margarine and fry the shallot until fragrant.
Add the corn and stir fry over medium heat with 1 teaspoon kOBE Monk Fruit Blend, 1/4 teaspoon salt and 1 tablespoon oat milk, tossing until the kernels take up the seasoning.
Add the mashed salted egg yolk and stir fry until the mixture thickens lightly and turns a good golden color.
Turn off the heat, scatter over the spring onion and minced chili, toss, then spoon onto a plate and serve hot.
Tips
Choose plump, glossy kernels, young corn stir fries up crisper and takes seasoning better.
Mash the salted egg yolks while they are still warm, they are hard to break down once cold.
Butter keeps the corn moving, and a little oat milk brings the yolk mixture together smoothly.
Keep the heat at medium, since a hot pan dries the yolk out and burns it onto the base.
Salted egg yolks steamed too briefly still smell fishy, and a full 7 minutes is what brings out their rich, nutty aroma.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.