Hong Kong-Style Chilli Salt Corn

Bắp Xào Muối Ớt Hồng Kông

Sweet corn kernels wok-tossed over high heat and buried under a golden salt-and-chilli crumb with spring onion. Crunchy, savoury, and gently fiery — the Hong Kong take on a Vietnamese street-food favourite.

$16

Serving: Shared side
Spice level: Mild
On the menu under: Entrées

Vegetarian

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About this dish

Corn kernels dusted and flash-fried so each one turns crisp, then tossed through the classic Cantonese chiu-yim mix — garlic, chilli, spring onion and plenty of white pepper. Sweet, salty, a little hot, and impossible to stop eating. The best beer snack on the menu.

What’s in it

Sweet corn
Potato starch
Garlic
Fresh chilli
Spring onion
Salt
White pepper

Allergen information

Contains

None of the mandatory-declaration allergens are used in this dish as we prepare it.

May contain

Gluten (wheat)
Crustacean
Soy
Egg

Through a shared kitchen, or an optional component of the dish.

Vietnamese cooking uses fish sauce and shrimp paste widely. Dishes marked vegetarian are made without meat, but please tell us if you also need them free of fish sauce — we can usually adjust.

Please read: this is a guide, not a guarantee. Our kitchen handles shellfish, molluscs, peanuts, sesame, soy, egg, dairy and gluten in a shared space, and we cannot rule out cross-contact on any dish. Recipes and suppliers also change. If you have a food allergy or intolerance, tell our staff before you order and we will check the dish with the kitchen for you.

Call 0410 858 858

Entrées

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