Caramelized shrimp is a simple yet very inviting Vietnamese recipe that combines many lovely flavors into one delicious recipe. These exotic shrimp are sweet but salty, savory but spicy, all at once, and they are extremely quick and easy to stir-fry. Vietnamese caramelized shrimp can be used as an appetizer (in this case use decent-sized ones) or to top a rice dish. One of the key ingredients is the fish sauce, a dark liquid commonly used in Southeast Asian cooking: it doesn’t smell very nice but it does add a wonderful depth and taste to a dish. The sweetness and saltiness of the sauce on the shrimp works really well, even more if combined with the rice, talking of which I suggest you some coconut jasmine rice. Vietnamese caramelized shrimp is recommended if you are planning an ethnic meal: it will definitely impress your friend and/or partner.
INGREDIENTS 1 pound shrimp (peeled and deviened) 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) 2 tablespoons fish sauce pepper to taste
1 teaspoon sesame oil
1 tablespoon cilantro (chopped)
Heat the sugar and the water in a large pan on medium-high heat, until it caramelized and turns a dark brown colour. Slowly add the water and heat until the caramel dissolves; once dissolved, remove from the heat and set aside. Heat the oil in a pan and add shallot, garlic, ginger and chili, then saute for about 3-5 minutes.
At this point, add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper, then simmer until the shrimp is pink all over, which takes about 2-4 minutes. Remove from the heat and stir in the sesame oil and cilantro. Your caramelized shrimp only took a few minutes to be done, but it will blow your mind with its lovely taste.
- Grilled corn on the cob
- Chocolate ice cream