This seafood dish, however, makes a nice, light alternative. Shrimp are cooked with traditional Vietnamese seasonings including fish sauce, scallions, garlic, and ginger. The real key to this dish is the caramel sauce added at the end which gives the dish an unexpected sweetness that contrasts nicely with the other flavors.
The caramel shrimp was nice and quick and easy to make and turned out great! You will really enjoy the sweetness and saltiness of the sauce on the succulent shrimp and there was just the right amount of heat. The caramel flavor in the sauce worked really well!
2 tablespoons sugar
1/4 cup water
1/4 cup water
1 tablespoon oil
1 shallot (chopped)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
1 small chili (chopped)
1 pound shrimp (peeled and deviened)
2 tablespoons fish sauce
pepper to taste
1 teaspoon sesame oil
1 tablespoon cilantro (chopped)
Heat the sugar and water in a pan on medium-high heat until it caramelized and turns a dark brown. Turn off heat. Note that the sugar will continue to turn a darker color.
Wait for about 30 seconds to one minute before adding the 2 tablespoons of water and heat until the caramel dissolves. Be careful as this will splatter.
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. Cook until the shrimp is done and the sauce thickens, about 4 to 5 minutes.
Remove from heat and stir in the sesame oil and cilantro.
Add the scallions, stir, and turn off heat.
Sprinkle on some black pepper and serve with steamed rice.