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

Ingredients

• 2 cups Corn kernels, fresh or frozen
• about 225 g Shrimp, peeled and deveined
• 2 tbsp Butter
• 2 cloves Garlic, minced
• 2 tbsp Green onions, chopped
• 1 tbsp Fish sauce
• 1 tsp Sugar
• 1/4 tsp Black pepper

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

Instructions

1. 1Place a 30.48 cm skillet or wok over medium-high heat, which is about 190°C. Add the 2 tablespoons of butter and let it melt completely.
2. 2Add the 2 cloves of minced garlic to the melted butter. Stir constantly for about 30 seconds, until you can smell the garlic's fragrance. Be careful not to let it burn.
3. 3Add the about 225 g of shrimp to the skillet. Stir-fry the shrimp for 2 to 3 minutes, until they turn pink and opaque. The internal temperature should reach 63°C.
4. 4Add the 2 cups of corn kernels to the skillet. Continue to stir-fry for 5 to 7 minutes, until the corn is heated through and slightly tender. If using frozen corn, ensure it is fully thawed and hot.
5. 5Stir in the 2 tablespoons of chopped green onions, 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 1/4 teaspoon of black pepper. Mix everything together well for about 1 minute until the sauce coats the corn and shrimp.
6. 6Remove the skillet from the heat. Serve the Bắp Xào Tôm Bơ immediately.

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