Clear Zucchini and Salted-Shrimp Stew (3 servings)

Cut zucchini into 7-mm half-moons, roughly chop onion, and slice scallion diagonally.

Heat oil and garlic briefly over medium heat without browning.

Add zucchini, onion and salted shrimp; cook about 2 minutes until edges turn translucent, then add 600 mL water.

Bring to a boil, lower the heat and simmer about 8–10 minutes until zucchini is tender.

Add scallion and simmer briefly. Taste first; extra salt may not be needed.