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Sautéed Summer Corn and Fresh Shrimp (Bap Xao Tom)

Summer Corn and Fresh Shrimp Saute (Bap Xao Tom) - Summer's best flavors in this simple recipe! | runawayrice.comGive your corn dishes a reboot with this Sautéed Summer Corn and Fresh Shrimp recipe. Fresh sweet corn is cut from the cob and then quickly cooked with juicy shrimp, garlic, butter and green onions in a dish that celebrates all the best summertime flavors. This dish is too good to pass up. Super-easy to make, it can be served as a side dish or enjoyed as a quick snack or small meal. Happy Summer Eating!

Notes on the Recipe, Tips and Tricks

Each ear of corn yields about 3/4 cup of kernels, so the 6 ears yields approximately 4 1/2 cups total.

The traditional Vietnamese recipe uses dried shrimp and if you like this version, substitute the fresh shrimp for 1/2 cup dried shrimp. Soak the dried shrimp in boiling water for 15 minutes, then rinse and drain well. Coarsely chop. Add the dried shrimp along with the corn. (I personally like fresh shrimp a lot more as it’s juicier and the texture compliments the crispy sweet corn really well.)

Use any fresh local-grown corn available. I used the yellow corn for its bright and vibrant color but white corn is just as delicious. Depending on where you live, yellow corn may be difficult to find and expensive. If you can’t find fresh corn, frozen corn or canned corn are good substitutes.

This recipe is really versatile. For a twist, try replacing the shrimp with baby scallops, lobster or crab. Yum!

Watch the video for instructions.

Looking for more scrumptious summertime dishes? Check out these posts: Sweet and Sour Pork Ribs (Suon Xao Chua Ngot), Spicy Stir-Fried Crab Legs (Cua Xao Gung Ot), Glass Noodle Salad with Seafood (Goi Mien Tron Hai San), and Asian-Style Beef Short Ribs (Suon Nuong).


6 ears fresh corn
6 oz shrimp (size 71-90), peeled and deveined
1 large garlic clove, minced
4 green onions
2 Tbsp unsalted butter
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp fried garlic
spray vegetable oil


Cut the shrimp into small pieces. Marinate with minced garlic, 1/4 tsp salt and 1/8 tsp ground black pepper. Set aside for now.

Chop the green onions, separating the white portion and the green stems.

Remove husks and silk from the ears. Using a corn silk brush, wash the corn under cold water. Pat the ears dry with a paper towel.

Place a large bowl on a non-slip surface. Fold a paper towel in half and place in the bottom of the bowl. Take a smaller bowl and invert on the paper towel. (The paper towels helps to keep the bowl from sliding around.)

Trim one end of the corn so it’s flat. Place this end on the base of the smaller bowl. Holding the cob steady, use a sharp paring knife and cut in a downward stroke along the cob to separate the kernals. Continue until all the kernals are removed.

Remove the smaller bowl and paper towel. Separate the kernels using your fingers and remove any remaining silk.

Heat a large skillet over Medium High heat and spray with vegetable oil. Add the shrimp and toss continuously cooking until the shrimp starts to turn pink, approximately 2 minutes. Transfer to a clean plate.

Heat the same skillet over Medium High heat. Add 1 Tbsp butter and the white portion of the green onions. Combine together until the butter is melted. Add the corn and combine together. Cook for 3 minutes stirring continuously.

Add back the shrimp and cook until the shrimp is nice and pink, approximately 1-2 minutes.

Season with 1/4 tsp salt and 1/8 tsp ground black pepper.

Turn off the heat. Add the remaining 1 Tbsp butter and combine until melted.

Add the remaining green onion stems and combine together.

Sprinkle with the fried garlic and serve with a side of Sriracha hot sauce. Enjoy while hot!

Servings: 4

Sauted Summer Corn and Shrimp (Bap Xao Tom) - The best summertime dish! | runawayrice.comTools I Love and Use in My Kitchen

Scrumptious Summer Corn and Fresh Shrimp (Bap Xao Tom) - All of summer's best flavors in this quick and easy recipe! |*This post contains affiliate links.*



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Fresh Spring Rolls with Chinese Sausage (Bo Bia)

Must-Try Recipe--Savory Fresh Spring Rolls with Chinese Sausage, Jicama, Carrots, Shrimp Egg with a delicious Dipping Sauce (Bo Bia) | recipe from runawayrice.comCrunchy jicama and carrots, crisp green leaf lettuce, fragrant Thai basil layered with savory Chinese sausage, dried shrimp and delicate egg ribbons are all wrapped in delicate rice paper making truly mouth-watering and refreshing spring rolls. The variety and abundance of colorful ingredients are what make these fresh spring rolls so unique and amazing! Serve these delicious rolls with a homemade sweet and savory dipping sauce and you have a dish that is sure to become everyone’s favorite.

Notes on the Recipe, Tips and Tricks

If you cannot find dried shrimp, use small fresh shrimp.

Do not overcook the jicama and carrots. Keep in mind the vegetables continue to soften from the residual heat. The crunchiness of the jicama and carrots is key to achieving a fresh taste.

If short on time, stir-fry the carrots and jicama together. I cook them separately so the orange color from the carrots does not bled into the jicama. It makes the jicama brighter.

Serve these rolls already made or have each person make their own rolls. For extra convenience, add the sauce inside the rolls.

These rolls are best if eaten right away. The rice paper has a tendency to get dry and hard if left at room temperature for too long.

If making ahead for a party, cover the rolls with damp paper towels to keep them from drying. To keep the rolls from sticking together and tearing, separate the rolls with small pieces of green leaf lettuce. This trick keeps also keeps them moist!

Refrigerate any remaining sauce. To reheat, warm the sauce in the microwave on Low power for 1 minute. If the sauce becomes thick after refrigerating, add hot water and combine until you get the consistency you like.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon), So Simple Spring Rolls (Goi Cuon) or Vegetarian Spring Rolls (Bi Cuon Chay).


1/2 cup dried shrimp (approximately 64 pieces)
1 green onion
4 Chinese sausages
1 1/4 lb jicama (1 lb shredded)
2 large carrots (5 oz shredded)
4 large eggs + 8 tsp water
1 1/2 tsp vegetable oil
1/2 tsp salt
1/2 tsp ground black pepper
16 strips green leaf lettuce, washed
6 sprigs Thai basil, plucked and washed
16 sheets rice paper (22 cm diameter)

Dipping Sauce
1 tsp vegetable oil
1 tsp minced garlic
1/4 cup hoisin sauce
1/3 cup plum sauce
1/4 cup peanut butter
1/4 cup water
1/4 cup crushed roasted peanuts
2 Tbsp chili paste


Place the dried shrimp into a small bowl and cover with boiling water. Let soak for 30 minutes. Drain in a strainer. Rinse with cool water and then toss to shake off the excess water. Chop the white part of the green onion. Heat a skillet over Medium heat and add 1/2 tsp vegetable oil. Add the green onions and stir-fry for 15 seconds. Add the shrimp and stir-fry until lightly toasted, approximately 2-3 minutes. Turn-off the heat and add just a dash of salt and ground black pepper. Transfer to a plate and allow to cool.

Fill a skillet halfway with water. Cover and bring to a boil over High heat. Add the sausages and cover with a lid. Reduce the heat to Low and boil gently for 15 minutes. About halfway through the cooking time, rotate the sausages and then continuing cooking. Remove the sausages and then pour out the water. Return the sausages to the skillet and cook over Medium heat for 3-4 minutes. Rotate the sausages so they cook evenly. Remove and allow to cool. Once cooled, thinly slice the sausages by cutting at a slight angle. Cut each sausage into 12 slices.

Remove the skin from the carrots and jicama using a vegetable peeler. Rinse with water and then pat dry with paper towels. Cut the carrots into 3-inch sections. Use a mandolin to shred the carrots and jicama into thin strips. (Put the vegetables in separate bowls.) Heat a large wok over Medium heat and add 1/2 tsp vegetable oil. Add the jicama and stir-fry for 2 minutes. Season with a dash of salt and ground black pepper. Transfer to a bowl and allow to cool. Heat the same wok over Medium heat and add 1/2 tsp vegetable oil. Add the carrots along with 1 Tbsp water and stir-fry for 3 minutes. Season with a dash of salt and ground black pepper. Transfer to a bowl and allow to cool. Once the jicama and carrots are completely cooled, combine together in a large bowl.

Crack one of the eggs into a measuring cup. Add 2 tsp water and whisk together. Heat a skillet over Medium Low and then coat with a thin layer of vegetable oil. Pour the egg into the skillet and then swirl the skillet so the egg covers it evenly. Lightly season with salt and ground black pepper. Cook until the egg is dry, approximately 90 seconds. Transfer to a plate and allow to cool. Once cooled, loosely roll up the egg and slice into thin strips. Repeat the same steps for the remaining 3 eggs.

To make the dipping sauce, heat a saucepan over Medium heat. Add the vegetable oil and minced garlic and stir-fry for 15 seconds. Add the hoisin sauce, plum sauce and peanut butter. Whisk together until smooth. Add the water and combine together. Cook the sauce for 3-4 minutes.  Transfer the dipping sauce to a bowl and set aside for now.

To make the spring rolls, take a sheet of rice paper and dunk it into a bowl of warm water. Shake off the excess water and place the rice paper on a flat surface. Place a strip of green leaf lettuce on top of the rice paper. Add 1 oz jicama and carrots, .4 oz egg, 2-3 Thail basil leaves, 4 dried shrimp and 3 slices of Chinese sausage. Fold over the sides of the rice paper.  Starting at bottom and using medium pressure, carefully roll the rice paper around all of the ingredients. Repeat the same steps to make the rest of the rolls.

Serve the fresh spring rolls with the sweet and savory dipping sauce topped with the chili paste and crushed roasted peanuts.

Yields: 16 rolls

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Must-Try Recipe--Savory Fresh Spring Rolls with Chinese Sausage, Jicama, Carrots, Shrimp Egg with a delicious Dipping Sauce (Bo Bia) | recipe from

Refreshing, Crunchy and Savory-Fresh Spring Rolls with Chinese Sausage, Jicama, Carrots, Shrimp and Egg (Bo Bia) | recipe from

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Mango Shrimp Salad (Goi Xoai Tom)

Mango Salad with Shrimp - refreshing flavorful salad, super easy to make | recipe from runawayrice.comRefreshing and light, this flavorful salad is made with unripened mangos–which is crunchy and slightly tart, succulent shrimp, fragrant fresh herbs and spicy jalapenos and then drizzled with a zesty and sweet fish sauce dressing. If you love these bold flavors and textures, you’ll want to try this recipe. If you’re familiar with these flavors and drooling already, my work here is done! 🙂 Hope you love the recipe!

Notes on the Recipe, Tips and Tricks

Unripened (often called raw or green) mangos are bright green and very firm to the touch. Each large mango should weigh approximately 1 lb. A large mango yields approximately 8 oz once shredded.

Refrigerate the mangos until you’re ready to use them. This will slow down the ripening process and also keep the texture crunchy. If you just purchased them from the store and want to use right away, soak them in a large bowl of ice water while preparing the rest of the ingredients. The ice water will help improve the texture and make it crunchy.

Be sure to remove all  of the skin from the mango. The residual green skin can be really tough.

I prefer using a mandoline to shred the mango but you can also use a food processor with a shredding blade or julienne by hand. When shredding the mango using a mandoline, if you start to feel resistance you’re getting close to the core. If you see any of the white part of the core, it’s also time to stop shredding and rotate to another side of the mango. The core is very fibrous and we don’t want this in the salad.

The dressing has a lot of sugar so it does take awhile to dissolve when stirring. Prior to serving, stir the dressing a few times to remove any settling sugar. If you have time, cook the fish sauce with the sugar to help it melt better. Let it cool and then add the fresh ingredients: garlic, chilies and lime juice.

Some people like more dressing than others so I always serve it on the side. This recipe makes a generous amount of dressing.

If making this salad ahead of time, combine all of the ingredients, except the fresh herbs, and chill. Just before serving, toss in the fresh herbs and serve with the dressing.

Store an remaining portions in the refrigerator. For the best flavor and taste, consume the salad within a day or so.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Glass Noodle Salad with Seafood (Goi Mien Tron Hai San) or Papaya Salad – 2 Ways (Goi Du Du)


4 large unripened/green mangos (approximately 1 lb each)
3/4 lb shrimp, size 26/30, peeled and deveined
1/2 tsp salt
1/2 medium white onion
1/2 Tbsp sugar
1/2 Tbsp rice vinegar
6 sprigs Thai basil
3 red jalapenos (or 1 small red bell pepper)
1/4 cup crushed roasted peanuts
1/8 tsp ground black pepper

2 large garlic cloves
3 red chilies
1 Tbsp lime juice
1/3 cup sugar
1/3 cup fish sauce


Bring a pot of water to a rapid boil. Add the salt and shrimp. Stirring gently, cook the shrimp until they are pink, approximately 1 minute to 1 1/2 minutes. Transfer to a colander. Spread out the shrimp in the colander and allow to cool.

Peel the onion and then thinly slice. Use your fingers to toss and separate the onion pieces. Transfer to a bowl. Add the sugar and rice vinegar and then toss together. Allow to marinate while continuing with the next steps.

Cut the jalapenos lengthwise. Remove the seeds and discard. Cut the peppers into thin strips.

Rinse the Thai basil with cold water. Pluck the leaves from the stem. Spin dry using a salad spinner or blot with paper towels.  Arrange in small bundles and coarsely chop.

Remove the skin from the mangos using a vegetable peeler. (Be sure to remove all of the green from the skin.) Rinse with cold water and then blot dry. Shred the mangos using a mandoline. Use your fingers to toss the mangos and separate the shreds.  Continue until all the mangos are shredded.

To make the dressing, mince the garlic. Add the chopped chilies, fresh squeezed lime juice, sugar and fish sauce. Stir until the sugar is dissolved.

To assemble this dish, add the marinated onions, jalapenos, fresh herbs and shrimp to the shredded mangos. Toss together combining everything well. Place a generous amount on a salad plate. Top with fresh ground black pepper and the crushed roasted peanuts. Drizzle with dressing or serve on the side. Bon Appetit!

Yields: 4-6 servings

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Want to learn more about the fresh herbs used in Asian dishes? Check out this post: Quick Guide to Vietnamese Herbs

Refreshing salad made with green mangos and juicy shrimp | recipe from

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Glass Noodle Salad with Seafood (Goi Mien Tron Hai San)

A refreshing noodle salad loaded with seafood!Nothing is better on a hot summer day than having a cool meal to chase away the heat.  Abundant noodles with a medley of vegetables and seafood in a light dressing makes this dish super scrumptious and refreshing.  This noodle salad is so easy to toss together and can be served as a main meal or appetizer.  If you need to prepare this dish ahead and chill in the fridge, even better, the salad will be wonderfully marinated.  Bon Appetit!

Notes on the recipe, tips and tricks

Use any type of seafood you like.  For a shortcut, buy seafood that’s already cooked.

Avoid over-soaking or over-cooking the noodles.  They will become a sticky mess.

Make sure to drain the seafood and noodles well.  You don’t want a wet salad.  Here’s a trick to try–put the noodles in a salad spinner.  It does a great job of removing the water.

The recipe below makes enough dressing for the entire salad.  This is not a salad that’s drenched in dressing but is lightly seasoned.  If you want more dressing to serve on the side, double the recipe below.

Watch the video below for instructions.


1/2 lb bean thread noodle also called glass or cellophane noodle
1 1/2 lb mixed seafood:  shrimp, squid, crab and scallops (or use what you like)
2 medium carrots
1/2 small red onion
2 celery stalks
2-3 sweet peppers
1/2 bunch cilantro

1 tsp sesame oil
1 tsp minced garlic
1/4 cup lime juice
3 Tbsp fish sauce
2 tbsp. oyster sauce
1/4 cup sugar

1/4 tsp ground black pepper
2 Tbsp crushed roasted peanuts


Peel the carrots and then cut into 3-inch lengths.  Shred the carrots using a mandolin or cut into long, thin strips.

Cut the red onion into thin slices.

Clean the celery stalks and cut into 3-inch sections.  Cut each section into long, thin strips.

Cut the sweet peppers into thin slices.

Coarsely chop the cilantro.

Cut the larger seafood pieces into bite-sized pieces.

Bring a large pot of water to a rapid boil.  Add the raw seafood and cook for 2-3 minutes while stirring gently.  Add the cooked seafood and swirl in the water for 1 minute.  Transfer the seafood to a bowl of ice water and soak for 1 minute then drain well.

Put the dried noodles into a large bowl and fill with cool water covering the noodles completely.  Let rest for 5 minutes and then drain.  Bring a large pot of water to a rapid bowl.   Add the noodles and swirl in the boiling water for just 15 seconds.  Quickly drain the hot water and then rinse the noodles with cold water.  Drain.  Fill a large bowl with ice water and soak the noodles in the bath for 1 minute.  Drain well.  Cut the noodles into shorter sections using scissors.  Spread out the noodles and allow to air-dry for 15 minutes.

In a measuring cup, combine lime juice, fish sauce, oyster sauce, sugar and garlic.  Stir until the sugar is dissolved.

In a large bowl, add a small amount of the glass noodle.  Add small amounts of each of the vegetables and seafood.  Drizzle with 1-2 Tbsp of the dressing.  Continue making the layers until all of the ingredients are used.  Add the black pepper.  Toss everything combining well and making sure all ingredients are well-combined with the dressing.

When serving, top the salad with the crushed roasted peanuts.

Yields:  4-6 servings

Dish up a heaping amount of this refreshing noodle salad!

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Grilled Shrimp, Egg Rolls and Rice Vermicelli (Bun Cha Gio Tom Nuong)

Lemongrass Grilled Shrimp - A few simple ingredients makes this the easiest dish to make!Savory lemongrass grilled shrimp, crispy egg rolls on mounds of springy rice vermicelli and fresh greens–This is a favorite dish among those dining out mainly because it’s perceived as complicated with all of the different ingredients.  Yes, this dish requires a lot of ingredients and component recipes but it’s truly simple and consists of some very basic Viet recipes:  Rice Vermicelli, Carrot and Radish Pickles, Scallion Oil, and Fish Sauce Dipping Sauce  It’s the perfect dish to make at home for several reasons.  First, if you made egg rolls, chances are you have a lot leftover.  This is a great dish to make to get rid of the leftovers.  Nobody wants to waste food and I love repurposing leftovers to make other tasty meals.  The time-consuming part of making the egg rolls is already done.  This Grilled Shrimp recipe is the easiest ever and can be made in minutes.   If you don’t want to fuss with the skewers, just toss everything in a pan.  It doesn’t get simpler than that!  My final reason for wanting to make this dish at home is the restaurants never give you enough greens and herbs.  I typically double the veggies in this recipe and my bowl looks more like a big salad than a noodle bowl but this is how I enjoy it.  In fact, I highly recommend that you try this dish as a salad.   Cut the rice vermicelli into shorter strands.  Add everything into a large bowl and then toss together.  Serve the “dressing”, the fish sauce dipping sauce on the side so everyone can add as much as they like.

Watch the video below for instructions.


for the Grilled Shrimp
16 jumbo shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp ground black pepper
1/2 Tbsp minced garlic
1 Tbsp minced lemongrass
2 tsp vegetable oil

for the Grilled Shrimp, Egg Rolls and Rice Vermicelli
2 cups shredded green leaf lettuce
4 cups cooked rice vermicelli
1 cup bean sprouts
1 bunch cilantro, washed and plucked
1/2 bunch mint, washed and plucked
1/2 English cucumber, thinly sliced
8 Egg Rolls/Spring Rolls
4 Grilled Shrimp skewers (see above)
1/4 cup Carrot and Radish Pickles
1/4 cup Scallion Oil
1/4 cup crushed peanuts
Fish Sauce Dipping Sauce (to taste)


In a large bowl, add shrimp, salt, ground black pepper, garlic, and lemongrass and mix together.  Marinate shrimp for 15 minutes.

Place shrimp on bamboo skewers by piercing the head of the shrimp and then the tail so the body lays flat on the skewer.  Place approximately 4 shrimp per skewer.

Heat a grill pan over Medium High heat.  Brush the pan with a generous amount of vegetable oil.

Place the skewers on the grill and cook for 2 minutes.  Flip the shrimp over and cook and on the other side for another 2 minutes.  Remove from the heat.

To assemble the dish, take a large bowl or plate and add 1/2 cup of shredded green leaf lettuce.
Layer 1 cup of rice vermicelli on top of the lettuce.
Warm egg rolls in toaster oven.  Cut 2 egg rolls in half and add to the dish.
Add 4 pieces of grilled shrimp.  (You can remove the shrimp or serve on the skewer.  It’s up to you.)
Add a handful of bean sprouts
Add a few sprigs of cilantro and mint.
Add a generous amount of cucumber slices
Top the dish with the pickles.
Drizzle shrimp with Scallion Oil.
Sprinkle peanuts on top.

Serve with fish sauce dipping sauce on the side and allow each person to add as much as he/she prefers.

Yields: 4 servings

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