Caramel Shrimp (Vietnamese Tom Rim)
December 14th, 2009 25 Comments

Caramel Shrimp (Vietnamese Tom Rim)

Vietnamese Caramel Shrimp (Tom Rim)
Vietnamese Caramel Shrimp (Tom Rim) pictures (1 of 3)

When it comes to one ingredient that I consume more than anything else in the world, it has to be shrimp. I love shrimp and I can eat it every day and for every meal. I am addicted to it.

When I had caramel shrimp at Cat Restaurant in Little Saigon a few weeks ago, I fell head over heals in love with it. It was one of the most delicious shrimp dishes ever and the taste was rich and intense—sweet, salty, savory, and extremely umami. I came home and did some research on my cookbooks and the internet for the recipe but I was undecided. And then David of Houston Wok came to my rescue and shared his Vietnamese caramel shrimp or tom rim recipe with me.

I made it for my good friend Show Shanti (check out her beautiful blog and awesome photography about learning authentic Chinese cooking from real Chinese families in China, a MUST-READ) and we all thoroughly enjoyed it.

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25 comments... read them below or add one

  1. Hello, hello! =)

    Your tom rim looks yummy! How I make this dish is slightly different than yours. I usually make the caramel and keep it in the fridge for whenever I need to use it, it’s there. I add a little salt, some sugar, some garlic, some mushroom powder instead of msg, and red chili pepper for some spiciness. All these ingredients can be used on chicken as well, for ga ru ti.

    Have a great evening!

  2. How delightfully easy! Since I have allergies to shrimp, maybe I can use the caramel sauce for fish!

  3. Kearns says:

    Sounds yummy, but I agree, some chilies would be nice.

  4. Shanti says:

    So happy I could be a part of this scrumptious Shrimp adventure. My favorite part were the heads filled with fatty goodness that went so well like butter, with the sweet and black-peppery sauce. So easy! A must try at home!

  5. Fuji Mama says:

    Mmmmm, I think Shanti’s comment about the heads made me even more hungry for these shrimp! YUM!!

  6. Miko says:

    ..that bowl of shrimp is just looking very good… will try the recipe myself… yummy…

  7. Natashya says:

    They do look mouth-watering!

  8. Pingback:Caramel Shrimp (Vietnamese Tom Rim) | Easy Asian Recipes at … Eating

  9. Pei-Lin says:

    My bro & I go nuts for shrimps just like you do! Look yummy!!

  10. Pingback:Caramel Shrimp (Vietnamese Tom Rim) | Easy Asian Recipes at … VX China

  11. Pauline says:

    looks yummy. I must try. Can I use honey to replace sugar?

  12. zenchef says:

    Those are the cutest, most delicious shrimp i ever seen. Can i adopt one? :)

  13. juhuacha says:

    Can I use olive oil instead of canola?

  14. giao says:

    oh my…i’m in love. i could eat this every night of the week.

  15. Mama Geri says:

    This is my first day to enjoy your blog and finding madeleines and shrimp recipes made my day perfect. The photography is terrific and makes my mouth water for everything I see. I can’t wait to try these recipes. I have one request do you have a special “garlic Shrimp” recipe in a brown sauce. In most Asian restaurants I go to feature this dish and it’s my #1 choice from the menu. I would like to try making it at home.

  16. Shanti says:

    Guess what I’m making tonight?!

  17. Sher says:

    what do you mean by soup spoon? Are you refering to the chinese soup spoon because I tried to make this dish and the sugar stayed separated from the oil. The sugar caramelized on it’s own and as soon as there was not heat, it hardened. What’s the sauce supposed to look like?

    • Cici says:

      exact same thing happened to my sugar oil sauce… forget about putting it in d fridge for future caramel sauce.. d sugar hardened like a rock with oil on top of it.. right?

  18. Pingback:Preparing for a birthday! « TaraYang

  19. Joe says:

    Made the 2nd recipe. Was never any good at making candy, so I was afraid of the caramel sauce preparation, but it was easy. As described, adding the water hardened up the sugar and crackled and popped, but eventually it dissolved into the water. I also wasn’t sure if it needed to stay warm as I prepared the rest of the recipe. It doesn’t.

    Just wondering – only 1 tsp of the caramel sauce goes in the recipe, after making the sauce with 2 tbsp sugar and 2 tbsp water? I only did the 1 tsp, and now feel like it could have used more.

    Also, if I were going to do it again, I think I’d drop the shrimp in there maybe 3 minutes before the end, and if not serving all of it immediately, get the remainder out of the wok quickly! I had a bunch of large fresh shrimp that ended up pretty rubbery. Oh well…

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