Bap Xao (Saigon Buttered Corn with Dried Shrimp)

Method

1. 1
   • dried shrimp3 tbsp
   • water4 tbsp

   Rehydrate the dried shrimp — Soak the dried shrimp in the warm water for 10 minutes, until they plump up and soften. Drain them, keeping 1 tbsp of the soaking water, and chop them coarsely.

   ⏱10 min
2. 2
   • dried shrimp3 tbsp
   • butter40 g

   Toast the shrimp in butter — Melt the butter in a wide skillet over medium heat until it foams. Add the chopped shrimp and fry for 2 minutes, until the butter smells sweet and toasty and the shrimp start to catch at the edges.

3. 3
   • sweetcorn400 g

   Blister the corn — Turn the heat up, tip in the drained sweetcorn and toss for 4-5 minutes without crowding, until the kernels squeak against the pan and a few blister and blacken slightly.

4. 4
   • dried shrimp3 tbsp
   • water4 tbsp
   • fish sauce1 tbsp
   • white sugar2 tsp
   • black pepper½ tsp

   Glaze with fish sauce — Add the fish sauce, sugar, pepper and the reserved tablespoon of shrimp water. Toss hard for 2 minutes until the liquid disappears and every kernel is glossy rather than wet.

5. 5
   • spring onion3
   • fried shallots3 tbsp

   Finish with spring onion — Off the heat, stir through two-thirds of the spring onion so it wilts in the residual warmth. Spoon into paper cups or small bowls and pile the fried shallots and the last of the spring onion on top. Eat hot, with a spoon.