Vietnamese Caramel Shrimp Tom Rim Recipes

CARAMEL SHRIMP (VIETNAMESE TOM RIM)

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.

TôM RIM (VIETNAMESE CARAMELIZED SHRIMP)

Steps:

• Start by cutting the sharp part of the head off. You're looking at cutting roughly 2cm (0.8") off from the tip of the head.Tip: For preparing the prawns, it's easiest with a pair of scissors.
• Snip the legs off from tail to head.
• Cut the tail to remove it.
• Use a toothpick to devein the prawn by digging in between the pieces of shell, then scooping out the intestinal tract. You'll be pulling out a long and thin string that is often black.
• When the shrimps have all been prepped, marinate them with the garlic, red shallots, salt, pepper, chicken bouillon powder and dark soy sauce for a minimum of 20 minutes.
• Heat up a pan or wok on high heat and pour in the oil. Test to see if the oil is hot enough by putting a wooden utensil (such as a chopstick) into the oil. If it bubbles, add the marinated prawns and sugar in.Note: If the oil doesn't bubble, wait for another minute and test again until it does.
• Cook the shrimp for 10 minutes or until the sugar has caramelized and thickened. Pour the fish sauce in and stir it into the prawns, then cook for another 3 minutes.
• Add the spring onions and chili in and let it cook for 2 minutes before turning off the heat.
• Serve immediately with a bowl of hot rice!

TôM RIM THịT (VIETNAMESE CARAMELIZED SHRIMP AND PORK)

Steps:

• Heat up a pot on high heat and pour in the oil. When hot, add the garlic in to fry for 30 seconds or until aromatic.
• Pour the shrimp in to cook for 3 minutes or until orange all over, then transfer into a bowl for later.
• Add the pork belly in along with the fish sauce, salt, nước màu (or dark soy sauce), sugar and chicken bouillon powder. Stir until well combined and cook for 5 minutes on high heat.
• Add the cooked shrimp back in and stir well, then pour in the water to simmer on low-medium heat for 30 minutes or until the liquid has reduced to a thick sauce.Note: Families usually eat this side dish on the saltier side with less sauce.
• Enjoy as is over hot rice!

VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)

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.