By Chef Michael Minorgan for Curtains Up
Vietnamese Caramel Shrimp (Tom Rim)
As you may have gathered from some of my previous recipes I have succumbed completely to the cuisines of South East Asia. On my visits to these countries I have been blown away by the freshness of the ingredients, the wonderful bold and aromatic flavours and the downright simplicity of preparation most dishes require. In almost every instance all food is purchased at some of the most amazing food markets I have ever seen. These markets are found in every village and city and the choice of produce is mind blowing, we have nothing to compare over here. Because refrigeration is very scarce in most of thee countries, especially in rural areas people often go the these markets two or three times a day to buy food for the upcoming meal and socialize with their neighbours.
I have often wistfully pictured my self retiring to a small house by the beach near Hoi An, a picturesque 19th century fishing village in Central Viet Nam, with some the most amazing unspoiled stretches of white sand I have ever seen where seafood is prepared right on the beach in front of you…fresh, delicious and oh so inexpensive…what could be more idyllic!!
This dish is one of my favorite Vietnamese shrimp offerings it is very easy to prepare and the list of ingredients is very small….Enjoy!
Vietnamese Caramel Shrimp (Tom Rim)
Ingredients:
2 tablespoons sugar
1/4 cup water
1/4 cup water
1 tablespoon oil
1 shallot (chopped)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
1 small chili (chopped)
1 pound shrimp (peeled and deviened)
2 tablespoons fish sauce
pepper to taste
1 teaspoon sesame oil
1 tablespoon cilantro (chopped)
Directions:
1. Heat the sugar and water in a large pan on medium-high heat until it caramelized and turns a dark brown.Be careful not to let it burn, watch it closely as soon as it starts to turn brown it will go very quickly!
2. Carefully add the water and heat until the caramel dissolves. (Caution: The caramel sauce will foam up quite a bit so you need to be careful as you add the water.)
3. Remove from heat and set aside.
4. Heat the oil in a pan.
5. Add the shallot, garlic, ginger and chili and saute for 3-5 minutes.
6. Add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper and simmer until the shrimp is pink all over, about 2-4 minutes.
8. Remove from heat and stir in the sesame oil and cilantro.
