Butter-Braised Corn with Dried Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
10 (small) dried shrimp |
4 tablespoons unsalted butter |
5 scallions, white and green parts thinly sliced separately |
1 red thai chile, thinly sliced |
6 ears of corn, shucked, kernels cut off the cobs |
2 teaspoons sugar |
2 teaspoons asian fish sauce, preferably nuoc mam, (see note) |
salt |
Directions:
1. Put the dried shrimp in a bowl and cover with hot water. Let stand for 30 minutes. Drain and finely chop the shrimp.
2. In a large skillet, melt 3 tablespoons of the butter. Add the shrimp, scallion whites and sliced chile and cook over moderate heat until the scallion is softened, about 2 minutes. Add the corn kernels and stir well. Add the sugar and fish sauce and cook, stirring occasionally, until the corn is crisp-tender, about 5 minutes. Stir in the remaining 1 tablespoon of butter and the scallion greens, season with salt and serve.
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