Caramel Shrimp Vietnamese Tom Rim Recipes
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
This is a Vietnamese caramelized shrimp dish called Tom Rim that is both sweet and savory at the same time! It's made with a simple syrup and some fish sauce. Super easy, super quick! Serve it with bowls of rice and you'll have your very own authentic taste of Vietnam at home.
Provided by Diana71
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 12.1 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 0.3 g, Protein 24 g, SaturatedFat 1.4 g, Sodium 2477.2 mg, Sugar 7.9 g
CARAMEL SHRIMP (VIETNAMESE TOM RIM)
Caramel Shrimp (Vietnamese Tom Rim) - one of the most delicious shrimp dishes ever and the taste is rich and intense-sweet, salty, savory, and extremely umami.
Provided by Rasa Malaysia
Categories Vietnamese Recipes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 150 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 286 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1236 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat
VIETNAMESE CARAMEL SHRIMP (TOM RIM)
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the sugar and water in a large pan on medium-high heat until it caramelized and turns a dark brown.
- Carefully add the water and heat until the caramel dissolves. (Caution: The caramel sauce will foam up quite a bit so you need to be careful as you add the water.)
- Remove from heat and set aside.
- Heat the oil in a pan.
- Add the shallot, garlic, ginger and chili and saute for 3-5 minutes.
- Add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper and simmer until the shrimp is pink all over, about 2-4 minutes.
- Remove from heat and stir in the sesame oil and cilantro.
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