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.
How Many Calories Per Serving?
This recipe is only 150 calories per serving.
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Vietnamese Caramel Shrimp Recipe (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.
- 2 tablespoons cooking oil
- 1 lb fresh water prawn or shrimp, shell-on and head-on
- 1 shallot, finely chopped
- 1 garlic, minced
- 1 tablespoon fish sauce
- 1/2 teaspoon ground black pepper
- 1 bunch scallion
- 2 tablespoons sugar
- 2 tablespoons water
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.