Tôm Rim | Vietnamese Caramelized Shrimp
(0)
30 min
Quick
Sezamo
O specialitate vietnameză autentică și savuroasă: creveți suculenți înveliți într-un sos dens caramelizat cu sos de pește, usturoi, ceapă eșalotă și piper negru. O explozie de arome dulci și sărate servită alături de orez Jasmine aromat.
Preparation method
Preparing the ingredients
Peel the shrimp leaving the tails intact for an elegant appearance, then devein them and pat them dry well with paper towels. Finely mince the garlic cloves and shallots. Slice the chili pepper into thin rings.
Rinse the Jasmine rice in cold water several times until the water runs clear, then cook it according to the package instructions in lightly salted water. Keep the rice warm covered until serving.
Caramelizing and cooking the shrimp
In a deep skillet or wok, heat the sunflower oil together with the brown sugar over medium heat. Allow the sugar to melt gradually and take on a copper-amber shade characteristic of Vietnamese caramel sauce.
Chef's tip
For authentic Vietnamese caramel (nuoc mau), pay close attention to the color of the melted sugar: it must be an intense golden-copper. If left too long, it turns bitter, and if liquid is added too quickly, it loses its depth of flavor.
Pre-cooked or frozen shrimp must be completely thawed and dried thoroughly before cooking so they do not release water into the pan and to allow the caramel to adhere perfectly.
15 min
Under an hour
