Caramelized Pork Belly And Shrimp With Spicy Fish Sauce Recipes

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TôM RIM (VIETNAMESE CARAMELIZED SHRIMP)



Tôm Rim (Vietnamese Caramelized Shrimp) image

This is a classic Tôm Rim recipe for glossy and fragrant Vietnamese Caramelized Shrimp. Enjoy the perfect balance of a thick, sweet and savory glaze!

Provided by Jeannette

Categories     Appetizer     Lunch     Main Course     Side Dish

Time 1h5m

Number Of Ingredients 12

1 kg (2.2 lb) fresh prawns
1 1/2 tsp salt ((or to taste))
3 tbsp sugar ((or to taste))
1 tbsp chicken bouillon powder
1 tsp pepper
3 tbsp fish sauce
1 tsp dark soy sauce
4 tbsp cooking oil
3 cloves garlic ((finely chopped))
1 red shallot ((finely chopped))
1 sprig spring onion ((divided into 5cm/2" segments))
1 chili ((finely chopped; optional))

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!

Nutrition Facts : Calories 239 kcal, Carbohydrate 10 g, Protein 24 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 210 mg, Sodium 3650 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

VIETNAMESE CARAMELIZED SALTY PORK ( THIT KHO)



Vietnamese Caramelized Salty Pork ( Thit Kho) image

This dish is very fatty and a little salty, but is so delicious and easy to make. You just have to make sure that you have the ingredients ready to begin the cooking. Adding shrimp to this recipe makes an unbelievably tasty surprise. One of my all time favorites.

Provided by davidf

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs pork belly
1 onion, roughly diced
2 garlic cloves, minced
1/2 cup sugar
1/4 cup fish sauce
1/4 teaspoon black pepper
1 cup water

Steps:

  • Wash and cut pork belly into 3/4 inch (cubed)pieces.
  • In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
  • Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
  • Add fish sauce and water, deglaze, and bring to a boil.
  • Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
  • Serve over white rice.
  • Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.

Nutrition Facts : Calories 999.3, Fat 90.4, SaturatedFat 33, Cholesterol 122.7, Sodium 1471.1, Carbohydrate 28.8, Fiber 0.5, Sugar 26.8, Protein 17.2

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