Bắp Xào Tôm Khô (Stir-Fried Corn with Dried Shrimp)

Ingredients

• 2 cups Frozen Corn Kernels
• 1/4 cup Dried Shrimp
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• 1 tbsp Sugar
• 1 tbsp Fish Sauce (Nuoc Mam)
• 2 tbsp Scallions
• 1 tbsp Butter (Dairy-Free)

Instructions

1. 1Place the 1/4 cup dried shrimp in a small bowl and cover with warm water. Let them soak for 10 minutes, then drain them completely.
2. 2Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium heat, which is about 350°F (175°C).
3. 3Add the 2 cloves of minced garlic to the hot oil and stir constantly for about 30 seconds, until you can smell its fragrance.
4. 4Add the drained 1/4 cup dried shrimp to the skillet and stir-fry with the garlic for 2-3 minutes, until they become slightly more opaque.
5. 5Add the 2 cups frozen corn kernels, 1 tablespoon sugar, and 1 tablespoon fish sauce to the skillet. Stir everything together and cook for 5-7 minutes, stirring occasionally, until the corn is heated through and has some lightly browned, caramelized spots.
6. 6Remove the skillet from the heat. Stir in the 2 tablespoons of chopped scallions and the 1 tablespoon of dairy-free butter until the butter is melted and everything is combined. Serve the Bắp Xào Tôm Khô immediately.

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