Vietnamese Caramel Shrimp Recipes

Steps:

• Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
• Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
• Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
• Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.

Steps:

• Place sugar and water in a small pan over medium-high heat. Bring to a boil. Swirl pan occasionally (do not stir) until the caramel reaches a dark golden brown. Watch carefully to prevent burning. Set aside.
• Heat oil in a skillet over medium heat until it shimmers. Add shallot, garlic, ginger and chili. Saute 3-5 minutes until vegetables soften and shallots are translucent.
• Add the shrimp and 2 tablespoons of the caramel sauce. Add fish sauce, lime juice and black pepper. Simmer until the shrimp curl and turn pink, 2-4 minutes.
• Remove from heat, stir in sesame oil and cilantro and serve over jasmine rice.

Steps:

• In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper and flour. Set aside to marinate for 5 to 10 minutes.
• In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown.
• Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink.
• Add the water and sugar and simmer for 3 minutes.
• Add the scallions and onion and stir-fry for 2 minutes.
• Add the chile pepper and black pepper to taste.
• Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.
• Garnish with cilantro, if desired. Serve immediately.