Bắp Xào (Vietnamese Sautéed Corn with Dried Shrimp)

Ingredients

• 1/4 cup dried shrimp
• 2 ears of sweet corn
• 3-4 stalks of scallions
• olive oil
• 1 teaspoon fish sauce
• 1 tablespoon butter
• 1/4 teaspoon salt

Steps

1. 1

   Place dried shrimp in a bowl and add enough water to cover the shrimp. Soak them until soft to the touch (about 20 minutes or more depending on your dried shrimp).

2. 2

   While soaking the shrimp, separate corn kernels from the cobs and discard the cobs. Slice scallion thinly and keep the white part separated from the green part.

3. 3

   When the dried shrimp have been reconstituted and softened, pound them lightly or roughly chop into smaller pieces.

4. 4

   Place a skillet over medium heat and add olive oil. When the oil is hot, add dried shrimp pieces and sauté briefly. Once the shrimp are heated through, add a teaspoon of fish sauce (or to taste), mix to combine and then transfer to a clean plate.

5. 5

   To the same skillet, add a tablespoon of butter. Once butter has melted, add the white part of scallion and cook for a few seconds until fragrant. Add corn kernels and 1/4 teaspoon of salt (to taste) and sauté for a couple of minutes or until corn kernels are fully cooked.

6. 6

   Add dried shrimp back to the pan and add the green part of scallions. Stir fry everything briefly together until flavors are combined. Taste and adjust seasoning to your likings. Transfer to serving plates and serve hot.