How to Make Vietnamese Stir-fried Corn with Butter and Dried Shrimp
Stir-fried corn with butter, also known as stir-fried corn with dried shrimp, is an exciting dish, combining the sweetness of young corn with the rich, buttery flavor and the umami of dried shrimp.
Ingredients
- 3 corn cobs (sweet corn and glutinous corn) ~ 800g
- Margarine
- 50g dried shrimp
- 1 shallot, 2 garlic cloves
- A few sprigs of scallions ~ 30g
- Seasonings: seasoning powder, MSG, fish sauce, ground pepper, sugar, oyster sauce, chili paste
Ingredient Notes
For the best result, use both sweet corn and glutinous corn. This not only creates an attractive mix of yellow and white kernels but also adds a balance of sweetness and chewiness, making the dish more enjoyable.
To ensure a tasty dish, choose fresh, young corn with bright, plump kernels that are firm to the touch, without signs of wilting or insect damage.
In addition to dried shrimp, you can use fresh shrimp (moi), which will give the dish a different flavor. Alternatively, you can try using shredded pork or dried shrimp powder for a new twist.
Instructions
How to Remove Corn Kernels
Peel off the corn husks and silk, removing any leftover silk strands. Soak the corn in salted water, rinse clean, and drain.
Next, use a knife to carefully cut off one row of kernels. Once you've removed this first row, it's easier to remove the rest of the kernels.
You can also use your hands to pull the kernels off. However, this method can leave behind the corn cob base, which can be tough and unappealing to eat. If your corn is older, this part can be especially hard. Remove any bits of cob left behind for a smoother dish.
Alternatively, you can use a knife to slice close to the cob, neatly removing the kernels while avoiding the tough base. This method takes practice to perfect.
After removing the kernels, sift through them to remove any leftover husks or damaged kernels.
Prepare Other Ingredients
Sift through the dried shrimp to remove any debris. Rinse thoroughly to remove any remaining dirt and drain well.
Mince the shallot and garlic.
Clean the scallions, then chop them or cut into 2cm lengths.
Cook the Stir-fried Corn
You can either boil the corn briefly before stir-frying or stir-fry it directly, as done here at Cookbeo.
Heat a tablespoon of cooking oil in a pan. Once the oil is hot, add the minced shallot and garlic, and fry until fragrant.
Once the garlic and shallot are golden and fragrant, add the corn. Stir well until the corn is evenly coated in oil, then add a small amount of water (about 40ml). The water helps steam the corn, making it tender and glossy.
Cover the pan, lower the heat, and let the corn cook for about 3-4 minutes.
After 3 minutes, the corn should be cooked. At this point, add a tablespoon of butter. Stir until the butter melts and coats the corn.
Once the butter has melted, season with a little MSG, seasoning powder, oyster sauce, and fish sauce. For a spicy kick, you can add some chili paste, which enhances the flavor. Stir until the corn is evenly coated in seasoning.
After about 30 seconds, add the dried shrimp. Increase the heat and taste, adjusting the seasoning as necessary.
Finally, add the chopped scallions and, if desired, a pinch of ground pepper. Stir for 5 more seconds, then turn off the heat and transfer the stir-fried corn to a plate.
The stir-fried corn is fragrant, with soft, chewy kernels that are sweet and buttery, well-seasoned, and perfectly complemented by the rich flavor of dried shrimp. This dish is best served hot, and can be enjoyed as either a main course or a snack.
