Tôm Rim Mặn Ngọt (Sweet and Salty Caramelized Shrimp)
85% chuẩn vị · Vietnamese
A variation focusing primarily on shrimp, with minimal or no pork, emphasizing the sweet and salty caramel glaze. This version is lighter and quicker, highlighting the natural sweetness of the shrimp.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Large shrimp600g, peeled and deveined, tails on optional
- Fish sauce2 tablespoons
- Sugar2 tablespoons
- Shallots1, minced
- Garlic2 cloves, minced
- Black pepper1/2 teaspoon
- Water3 tablespoons
- Vegetable oil1 tablespoon
- Red chili1, thinly sliced for garnish
- Mint leavesfor garnish
Các bước
- 1
Marinate the shrimp with 1 tablespoon of fish sauce and 1/4 teaspoon of black pepper. Set aside.
- 2
Heat vegetable oil in a skillet over medium heat. Add minced shallots and garlic, sauté until fragrant.
- 3
Add the sugar to the skillet and cook, stirring, until it melts and turns a deep amber color (caramel). Be careful not to burn.
- 4
Carefully add the water to the caramel (it will bubble vigorously). Stir until the caramel dissolves into the water.
- 5
Add the remaining 1 tablespoon of fish sauce and the remaining 1/4 teaspoon of black pepper. Stir to combine.
- 6
Add the marinated shrimp to the skillet. Increase heat to medium-high and cook, stirring frequently, for 4-6 minutes, or until the shrimp are pink and cooked through and the sauce has thickened to coat the shrimp.
- 7
Adjust seasoning if needed. Serve hot, garnished with sliced red chili and fresh mint leaves.
