Vietnamese Caramel Shrimp Recipes

CARAMEL SHRIMP (VIETNAMESE TOM RIM)

Steps:

• In a small sauce pan on medium-low heat, add the sugar and water. Keep stirring until the sugar and water turn into a golden amber color caramel sauce. Set aside.
• Heat oil in a wok at high heat. Add shallot and garlic and garlic, stir fry until aromatic but not browned. Add the shrimp and stir fry in a back-and-forth motions with a spatula. Add the Caramel Sauce, fish sauce and ground black pepper . Cook until the shrimp is cooked through and the sauce thickens, about 3 minutes. Add the scallions, stir, and turn off heat. Serve the Caramel Shrimp with rice immediately.

VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)

Steps:

• Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
• Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
• Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
• Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.

TôM RIM (VIETNAMESE CARAMELIZED SHRIMP)

Steps:

• Start by cutting the sharp part of the head off. You're looking at cutting roughly 2cm (0.8") off from the tip of the head.Tip: For preparing the prawns, it's easiest with a pair of scissors.
• Snip the legs off from tail to head.
• Cut the tail to remove it.
• Use a toothpick to devein the prawn by digging in between the pieces of shell, then scooping out the intestinal tract. You'll be pulling out a long and thin string that is often black.
• When the shrimps have all been prepped, marinate them with the garlic, red shallots, salt, pepper, chicken bouillon powder and dark soy sauce for a minimum of 20 minutes.
• Heat up a pan or wok on high heat and pour in the oil. Test to see if the oil is hot enough by putting a wooden utensil (such as a chopstick) into the oil. If it bubbles, add the marinated prawns and sugar in.Note: If the oil doesn't bubble, wait for another minute and test again until it does.
• Cook the shrimp for 10 minutes or until the sugar has caramelized and thickened. Pour the fish sauce in and stir it into the prawns, then cook for another 3 minutes.
• Add the spring onions and chili in and let it cook for 2 minutes before turning off the heat.
• Serve immediately with a bowl of hot rice!

SHRIMP IN COCONUT CARAMEL SAUCE FROM VIETNAMESE FOOD ANY DAY

Steps:

• SHRIMP:.
• Pat the shrimp with paper towels to remove excess moisture, and set aside.
• In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it's pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1½ teaspoons sugar or fish sauce, or both. Set aside.
• In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.
• Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between ⅓ and ½ cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp's natural juices to release, thin out, and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.
• Transfer the shrimp to a shallow bowl or plate and serve.
• About the Caramel Sauce:.
• This key Viet ingredient is simply nearly burnt sugar; it's not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You've likely had caramel sauce in clay-pot (kho) dishes but didn't know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.
• Don't fear the caramelization process. It's not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don't have time to make a batch, use the work-arounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.
• Caramel Sauce Directions:.
• Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan.
• In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don't worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
• Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in-think the color of Pinot Noir-let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.
• Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.
• Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.
• Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.

VIETNAMESE CARAMEL SHRIMP

Steps:

• In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper and flour. Set aside to marinate for 5 to 10 minutes.
• In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown.
• Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink.
• Add the water and sugar and simmer for 3 minutes.
• Add the scallions and onion and stir-fry for 2 minutes.
• Add the chile pepper and black pepper to taste.
• Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.
• Garnish with cilantro, if desired. Serve immediately.

VIETNAMESE CARAMEL SHRIMP

Steps:

• Place sugar and water in a small pan over medium-high heat. Bring to a boil. Swirl pan occasionally (do not stir) until the caramel reaches a dark golden brown. Watch carefully to prevent burning. Set aside.
• Heat oil in a skillet over medium heat until it shimmers. Add shallot, garlic, ginger and chili. Saute 3-5 minutes until vegetables soften and shallots are translucent.
• Add the shrimp and 2 tablespoons of the caramel sauce. Add fish sauce, lime juice and black pepper. Simmer until the shrimp curl and turn pink, 2-4 minutes.
• Remove from heat, stir in sesame oil and cilantro and serve over jasmine rice.