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Vietnamese Caramelized Shrimps - Tom Rim
Recipe provided by Tia Nguyen
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Recipe Yields 2 Entree Portions
- 1 lb fresh shrimp, peeled & deveined
- 1 shallot, finely sliced
- ½ tsp grated ginger
- 2 cloves garlic, minced
- 1 Bird's eye chili, minced
- Vietnamese fish sauce & freshly cracked black pepper to taste
- Cooking oil
- 1 ½ tbsp granulated sugar
- 2 stalks scallion, cut into 2-inch pieces
- 1 tsp sesame seed oil
- Splash Chinese rice wine
Direction
- Toss shrimp with shallot, ginger, garlic, chili, pepper and fish sauce and set aside
- Place a heavy skillet over high heat with a generous drizzle of oil and granulated sugar
- When the granules of sugar have dissolved and turned golden, toss in the shrimp
- Cook shrimp until they've turned pink and then add a splash of rice wine, sesame oil and scallion
- Toss well and simmer until shrimps have absorbed most of the liquid. Don't worry about the shrimp overcooking and turning dry--this method seals in the moisture and the shrimp always turn out succulent!
- Adjust seasoning and garnish with rings of scallion. Serve with hot jasmine rice
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