Name: Vietnamese Coconut-Caramel Shrimp (Tom Rim)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Uncooked medium shrimp, peeled and deveined - 1 pound; Salt - 1 tablespoon; White sugar - 2 tablespoons; Coconut water - ¼ cup; Maple syrup - 1 teaspoon; Olive oil - 2 tablespoons; Sesame oil - 1 dash; Shallot, minced - 1; Garlic, minced - 3 cloves; Fish sauce - 2 tablespoons; Chopped fresh chives - 1 tablespoon

Vietnamese Coconut-Caramel Shrimp (Tom Rim)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vietnamese Coconut-Caramel Shrimp (Tom Rim)

1. Uncooked medium shrimp, peeled and deveined - 1 pound

2. Salt - 1 tablespoon

3. White sugar - 2 tablespoons

4. Coconut water - ¼ cup

5. Maple syrup - 1 teaspoon

6. Olive oil - 2 tablespoons

7. Sesame oil - 1 dash

8. Shallot, minced - 1

9. Garlic, minced - 3 cloves

10. Fish sauce - 2 tablespoons

11. Chopped fresh chives - 1 tablespoon

How to cook deliciously - Vietnamese Coconut-Caramel Shrimp (Tom Rim)

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.