Tôm Rim (Vietnamese Braised Shrimp)

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

For the Caramel Sauce:

2 tablespoons (24g) granulated sugar

2 tablespoons (30ml) water

1/2 cup (120ml) unsweetened coconut water or water (see notes)

For the Braise:

1 pound (450g) headless shrimp, deveined, preferably shell-on

1 large shallot (50g), finely chopped, divided

3 medium cloves garlic (21g), finely chopped, divided

1/2 teaspoon (2g) granulated sugar

1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)

1 to 2 bird’s-eye chiles (deseeded for less heat), finely chopped

Freshly ground black pepper

2 tablespoons (30ml) neutral oil, such as vegetable or canola oil

1 tablespoon (15ml) fish sauce, preferably Vietnamese

To Serve:

Steamed jasmine rice

Vegetables of your choice, such as raw cucumber cut into thin slices, or steamed cabbage or spinach

Directions

For the Caramel Sauce: In a 2-quart saucepan, combine sugar and water and set over medium-high heat. Cook, swirling the pan to ensure even caramelization, until the mixture bubbles vigorously and becomes slightly golden, about 5 minutes. Continue cooking until light smoke comes off the pan and color changes from light to dark amber very quickly, about 2 minutes longer. Remove pan from heat and stir in coconut water. If the mixture looks like it’s seizing, return pan to low heat and stir gently until sugar is fully dissolved. Transfer to a heatproof bowl and set aside.

Meanwhile, for the Braise: In a large mixing bowl, combine shrimp, half of shallot, half of garlic, sugar, salt, chiles, and pepper, and marinate in the refrigerator for 30 minutes.

Wipe out pan and return to medium-high heat. Heat oil until shimmering, then add remaining shallot and garlic. Cook, stirring occasionally, until softened and fragrant, 30 to 45 seconds. Add caramel sauce and fish sauce and let simmer until sauce has reduced by half, 7 to 8 minutes.

Add shrimp and marinade ingredients and toss to coat. Continue cooking on medium-high heat until shrimp turn opaque and are cooked through, about 7 minutes. Remove from heat, season with more freshly ground black pepper, and let rest for 5 minutes before serving with rice and vegetables.

Nutrition

• Calories: 194 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 142 mg
• Sodium: 1127 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 9 g
• Protein: 17 g