Vietnamese Caramelized Chili Shrimp (Tom Rim)
Lovely caramelised chilli shrimp, just the perfect kick.
Equipment
- Large Pan or Wok
- A Solid Spatula
- Chef’s Knife & Cutting Board
- Mixing Bowl
Ingredients
- 2 lb shrimp or King Prawn if you cant find shrimp
- 1.5 tsp Me’s Way Chilli Sauce
- 3 tbsp fish sauce
- 1 tbsp chicken stock
- 2 tbsp white sugar
- tsp black pepper
- 5 garlic cloves (minced)
- 1 white onion (diced)
- 1 spring onion (for presentation)
Instructions
- Start by cleaning the shrimp by adding shrimp and salt in a bowl and giving them a good massage even if you buy them frozen (thaw first)
- Marinate the shrimp with fish sauce, Me’s Way Chilli Sauce, stock powder, sugar, black pepper, half of the minced garlic and half of white onion for at least 1 hour or overnight in fridge for best results.
- In a large skillet, heat the vegetable oil on medium-high.
- Now add the remaining garlic and white onion.
- Saute until fragrant (15-20 seconds).
- Add shrimp and all its marinade.
- Cook until the liquid is mostly cooked off.
- Plate up and garnish with sliced spring onions and a dash of black pepper. Serve with steamed white rice.