Vietnamese Caramelized Shrimp (Tom Rim)
(Yields 2 Entrée 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
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.
When I'm lucky enough to find live shrimp, I will cook them with heads and shell on like my sisters always do. The crispy shell and shrimp fat is super yummy when caramelized! :)