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

Ingredients

• 2 cups Frozen corn kernels
• about 225 g Cooked shrimp, peeled and deveined
• 4 tablespoons Butter
• 2 cloves Garlic, minced
• 2 tablespoons Scallions, thinly sliced
• 1 tablespoon Dried shrimp powder
• 1 teaspoon Sugar
• 1 teaspoon Fish sauce
• 0.25 teaspoon 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. Add the 4 tablespoons of butter to the skillet and let it melt completely, about 1 minute.
2. 2Add the 2 cloves of minced garlic to the melted butter. Sauté the garlic, stirring constantly, for 30 seconds until it smells fragrant. Be careful not to let the garlic burn.
3. 3Add the 2 cups of frozen corn kernels to the skillet. Stir-fry the corn, moving it around the pan, for 5 to 7 minutes. You are looking for the corn to get slightly browned and have a few charred spots, which adds flavor.
4. 4Add the about 225 g of cooked shrimp, 1 tablespoon of dried shrimp powder, 1 teaspoon of sugar, 1 teaspoon of fish sauce, and 0.25 teaspoon of black pepper to the skillet with the corn. Stir everything together well.
5. 5Continue to stir-fry for another 2 to 3 minutes. This is just to heat the shrimp through and allow the flavors to combine. The shrimp should be warm to the touch.
6. 6Remove the skillet from the heat. Sprinkle the 2 tablespoons of thinly sliced scallions over the top of the corn and shrimp mixture.
7. 7Serve the Bắp Xào Tôm Bơ immediately while it is hot.

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