Bắp Xào Tôm Bơ (Stir-Fried Corn with Dried Shrimp and Butter)

Name: Bắp Xào Tôm Bơ (Stir-Fried Corn with Dried Shrimp and Butter)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups Corn kernels, fresh or frozen; 2 tbsp Dried shrimp, soaked in warm water; 2 tbsp Unsalted butter; 2 cloves Garlic, minced; 2 tbsp Green onions, thinly sliced; 1 tsp Sugar; 1 tsp Fish sauce (nuoc mam); 1/4 tsp Chili flakes, optional

Savory and slightly sweet stir-fried corn with dried shrimp and butter, a flavorful Vietnamese snack.

20m4 servings

Contains dairyContains shellfishContains fish

180 cal|6g protein|25g carbs|7g fat|3g fiber

Ingredients

4 cups Corn kernels, fresh or frozen
2 tbsp Dried shrimp, soaked in warm water
2 tbsp Unsalted butter
2 cloves Garlic, minced
2 tbsp Green onions, thinly sliced
1 tsp Sugar
1 tsp Fish sauce (nuoc mam)
1/4 tsp Chili flakes, optional

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1If using frozen corn, thaw it slightly. Soak the dried shrimp in warm water for 10 minutes, then drain.
2Melt the butter in a large skillet or wok over medium heat.
3Add the minced garlic and sauté for 30 seconds until fragrant.
4Add the corn kernels and soaked dried shrimp to the skillet.
5Stir-fry for 8-10 minutes, or until the corn is tender and slightly browned.
6Stir in the sugar and fish sauce. Add chili flakes if desired.
7Garnish with sliced green onions and serve immediately.

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