The first spoonful of bắp xào (stir-fried corn) - with its steaming hot, buttery-popping corn kernels and crunchy shrimp - is always bliss. When I was a kid growing up in Vietnam, bắp xào was my ...

My grilled redfish with lemon butter shrimp sauce flavor pops off the tongue with a bold, smoky feistiness that hooks you ...

Shred the dried shrimp in a blender and set aside. 2. Cut the onion in half vertically and than slice the halves thinly to form crescent-shaped fans. 3. Heat the oil in a frying pan over medium heat.

For the dried shrimp, buy the tiniest ones you can find – ideally about 5mm (¼ in) long. If they are much larger, soak them in cool water for about 30 minutes, then drain and pat dry with paper ...

Here, the ingredients are cooked with sakura ebi - tiny pink shrimp that can be eaten fresh, but which are more commonly available dried. Light and delicate, these dried shrimp are very different ...

While fish sauce can be used without further cooking, shrimp pastes such as blachan (which also give savoury saltiness to dishes) are always cooked. Typically they are fried or grilled ...

fresh or dried. The sauce can be made up to two days in advance and stored in an airtight container in the refrigerator. Don't cook the shrimp ahead — they become too firm and rubbery when reheated.