Tôm rim — caramel fish-sauce shrimp
Shrimp coated in a reduced caramel sauce with garlic and shallots.
Active time20 min
Cooking10 min
Total20 min
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Ingredients
- 2 shallots
- 3 garlic cloves
- 3 spring onions
- 454 g whole medium raw shrimp
- ½ tbsp chicken bouillon powder
- 5 tbsp water
- 2 tbsp vegetable oil
- ¼ tsp ground black pepper
- 2 tbsp fish sauce
- 2 tbsp sugar
Preparation
Remove the shrimp heads and shells. Slit the backs and remove the veins, then drain. Peel and mince the garlic and shallots. Wash and slice the spring onions.
2 shallots3 garlic cloves3 spring onions454 g whole medium raw shrimp- knife
- chopping board
- colander
Heat the oil and sugar over medium heat in a sauté pan. Stir for about 2 min, until amber, without letting it blacken. Add garlic and shallots, stir briefly, then add shrimp. Stir until they start turning pink.
2 tbsp vegetable oil2 tbsp sugar- frying pan
- spatula
Add the measured water, fish sauce and bouillon powder. Lower the heat and simmer, stirring, until the shrimp are opaque and the sauce syrupy. Stop as soon as it coats the shrimp to avoid toughening them. Add pepper and spring onions.
½ tbsp chicken bouillon powder5 tbsp water¼ tsp ground black pepper2 tbsp fish sauce- frying pan
- spatula
Allergens
- Celery
- Crustaceans
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration