Caramelized Garlic Shrimp Tom Rim Man 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!

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.

CARAMELIZED GARLIC SHRIMP (TOM RIM MAN)

Steps:

• Heat the oil in a skillet over moderate heat. Add the shrimp and sugar and stir for 1 minute. Add the garlic and shallot, stir 1 minute, and add the water, fish sauce and salt.
• Reduce the heat and cook until the shrimp are done and the pan is almost dry, about 1 minute or so. Transfer to a plate, garnish with the cilantro and serve immediately.

CARAMELIZED LEMONGRASS SHRIMP

Steps:

• Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
• When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
• Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
• Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
• Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
• Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
• Serve directly from the clay pot, accompanied by steamed white rice.

VIETNAMESE CARAMEL SHRIMP (TOM RIM)

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.