| 
caramel shrimp
Both sweet and spicy, this recipe is an excellent example of French influence in Vietnamese cuisine. The rich, savory sauce is the perfect complement to the salty nuoc nam found in so much S E Asian cuisine.
Makes 4 servings
1-1/2 tsp Peanut oil
1 Garlic clove, minced
1/2 Cup + 2 Tbs Water
2 tsp Fish sauce (nuoc nam)
3 tsp Sugar
1/2 lb Shrimp, raw
shelled & deveined
2 Spring onions, cut
diagonally into 2-inch pieces
1/4 Onion, cut into wedges
1 Tbs Corn starch
Salt
Pepper
Coriander sprig for garnish
In a wok or large skillet, heat peanut oil over high heat until almost smoking. Sauté garlic
until golden. Add 1/2 Cup water, fish sauce and 2 tsp sugar; simmer until sugar is dissolved.
Remove from heat; set aside.
In a small skillet, cook remaining 1 tsp sugar over medium-high heat until sugar dissolves and
turns golden. Remove from heat. Add small quantities of water to the caramel, stirring until
the caramel is dissolved. Transfer caramel mixture to the wok; stir to mix.
Mix corn starch with 2 Tbs water to form a slurry. Set aside.
Reheat the wok on medium-high. Place raw shrimp in the reheated wok mixture. Stir 2 minutes, until
shrimp turn pink. Drizzle the corn starch slurry into the wok, stirring until the sauce has thickened. Season
with salt and pepper to taste. Serve hot with steamed rice, garnishing shrimp with coriander sprigs.<
|
| |
|
|
|
