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
TôM RIM (VIETNAMESE CARAMELIZED SHRIMP)
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
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 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
21 SIMPLE VIETNAMESE RECIPE COLLECTION
Looking for Vietnamese recipes to create a feast for the family? From the popular street food, banh mi to the nutrient-dense spring rolls, treat yourself to a taste of Vietnam!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese dish in 30 minutes or less!
Nutrition Facts :
VIETNAMESE CARAMEL SHRIMP
Make and share this Vietnamese Caramel Shrimp recipe from Food.com.
Provided by LifeIsGood
Categories Vietnamese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper and flour. Set aside to marinate for 5 to 10 minutes.
- In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown.
- Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink.
- Add the water and sugar and simmer for 3 minutes.
- Add the scallions and onion and stir-fry for 2 minutes.
- Add the chile pepper and black pepper to taste.
- Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.
- Garnish with cilantro, if desired. Serve immediately.
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.
SHRIMP IN COCONUT CARAMEL SAUCE FROM VIETNAMESE FOOD ANY DAY
Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park. "My niece Paulina requested this savory-sweet comfort food from southern Vietnam, a region where cooks use coconut milk and coconut water for a sunny array of dishes. I happily obliged because it's delicious and involves a nifty technique-coconut water is reduced with other ingredients until it caramelizes a bit to create a lovely syrupy sauce. Enjoy tôm rim nước dừa with rice and a simple vegetable, like the charred brussels sprouts on page 170. Choose a large skillet or sauteuse pan with a light interior to easily monitor the color changes during cooking."
Provided by Food.com
Categories Vietnamese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- SHRIMP:.
- Pat the shrimp with paper towels to remove excess moisture, and set aside.
- In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it's pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1½ teaspoons sugar or fish sauce, or both. Set aside.
- In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.
- Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between ⅓ and ½ cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp's natural juices to release, thin out, and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.
- Transfer the shrimp to a shallow bowl or plate and serve.
- About the Caramel Sauce:.
- This key Viet ingredient is simply nearly burnt sugar; it's not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You've likely had caramel sauce in clay-pot (kho) dishes but didn't know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.
- Don't fear the caramelization process. It's not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don't have time to make a batch, use the work-arounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.
- Caramel Sauce Directions:.
- Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan.
- In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don't worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
- Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in-think the color of Pinot Noir-let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.
- Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.
- Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.
- Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.
Nutrition Facts : Calories 292.7, Fat 8.3, SaturatedFat 6, Cholesterol 178.5, Sodium 1334.9, Carbohydrate 35.1, Fiber 0.1, Sugar 31.4, Protein 20
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- Marinate the chicken with the Marinade ingredients for 10 minutes. Mix all the ingredients in the Caramel Sauce in a bowl, set aside.
- Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 tablespoon oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out.
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VIETNAMESE SHRIMP IN COCONUT CARAMEL SAUCE RECIPE - PUREWOW
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3.6/5 (46)Estimated Reading Time 3 minsServings 4Total Time 50 mins
- Make the Caramel: Fill a large bowl with water. In a small, heavy-bottomed saucepan, combine the sugar, vinegar and 2 tablespoons water. Set over medium heat and cook, stirring frequently, until the sugar has nearly or fully dissolved.
- Stop stirring and let the syrup bubble vigorously until it takes on the shade of light tea, 5 to 6 minutes. Cook until it is the color of dark tea, about 2 minutes. Cook, frequently picking up the saucepan and swirling the syrup, until a dark reddish cast sets in?the color of pinot noir?1 to 2 minutes. Remove from the heat and place the pan in the bowl of water to stop the cooking.
- Leaving the pan in the water, pour ¼ cup water into the hot caramel. The sugar will seize up, which is OK. When the dramatic bubbling reaction stops, return the pan to medium-high heat and cook briefly, stirring to loosen and dissolve the sugar.
- Make the Shrimp: ?In a medium bowl, mix 1 tablespoon of the caramel with the coconut water, sugar and fish sauce. Taste and add up to 1½ teaspoons of additional sugar or fish sauce to make sure it's pleasantly salty-sweet. Set aside.
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