Caramelized shrimp in coconut water (Tôm Rim) | Vietnamese flavor
(0)
25 min
Quick
Sezamo
O rețetă autentică vietnameză, rapidă și plină de savoare. Creveți suculenți caramelizați într-un sos mătăsos din apă de cocos, sos de pește și usturoi, serviți alături de orez Jasmine aromat.
Ingredients
Preparation method
Preparation of ingredients
Clean the shrimp, remove the vein, and pat them thoroughly dry with a paper towel. Finely chop the shallots and garlic, and slice the spring onion into thin rounds.
Rinse the Jasmine rice in cold water and cook according to the package instructions (approx. 10-12 minutes), then leave it covered to rest.
Cooking and caramelizing
In a deep pan or wok, heat the sunflower oil over medium heat. Add the brown cane sugar and let it melt gently for 1-2 minutes, until it turns a delicate amber color.
Chef's tip
For a spicy note typical of Southeast Asian cuisine, you can add 1 chili pepper, finely sliced into rounds, together with the garlic.
Coconut water provides a natural sweetness and silky texture to the sauce, without the need for artificial sweeteners.
15 min
Under an hour
