Vietnamese Caramel Prawns (Shrimps) Recipe

Vietnamese Caramel Prawns (Shrimps) Recipes

Ingredients :

45g (1/4 cup) grated light palm sugar or soft brown sugar

1.5 kg (3 lb 5 oz) raw medium prawns (shrimp), peeled and deveined

3 spring onions (scallions), finely chopped, white and greens separated

1 tbsp vegetable oil

2 tbsp fish sauce

1 tbsp rice vinegar

2 garlic cloves, finely chopped

large pinch of white pepper

1 tbsp grated light palm sugar or soft brown sugar, extra

1 tbsp finely chopped coriander (cilantro) leaves (optional)

Method :

Put the grated palm sugar and 1 tablespoon water in a small saucepan over high heat and stir until the sugar dissolves. Bring to the boil and swirl the pan occasionally (but don't stir) for 3-4 minutes, or until it is dark golden and there is the first smell of toffee. Using a long-handled spoon, gradually stir in 60ml (1/4 cup) water until a thin caramel sauce forms. Remove from the heat.

Combine the prawns and the white part of the spring onion.

Heat a wok to very hot, add the oil and swirl to coat. Add the prawn mixture and stir-fry for 1 minute, or until the prawns turn pink, then add the caramel sauce, fish sauce, rice vinegar, garlic, spring onion greens, pepper and extra palm sugar, and stir-fry for 2 minutes, or until the prawns are curled and glazed in the sauce. Toss in the coriander, if using. Serve with rice.

Serves 4-6

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