VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
This is a Vietnamese caramelized shrimp dish called Tom Rim that is both sweet and savory at the same time! It's made with a simple syrup and some fish sauce. Super easy, super quick! Serve it with bowls of rice and you'll have your very own authentic taste of Vietnam at home.
Provided by Diana71
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 12.1 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 0.3 g, Protein 24 g, SaturatedFat 1.4 g, Sodium 2477.2 mg, Sugar 7.9 g
SHRIMP AND ONION SIMMERED IN CARAMEL SAUCE (TOM KHO)
Steps:
- Choose a small, heavy saucepan and fill sink with enough cold water to come halfway up the sides of pan. Dry pan. Combine 1/4 cup water and the sugar in pan and heat to bubbling over medium-low heat, stirring occasionally with a metal spoon. After 2 minutes, stop stirring and let cook undisturbed. Bubbles will form over surface and mixture will become clear.
- After about 15 minutes' cooking, mixture will begin to turn golden and then quickly darken; watch closely. When reddish on top and inky dark brown (like black coffee) underneath, quickly stop cooking by placing saucepan in cold water. Add 1/2 cup water; mixture will bubble furiously and seize up (it will dissolve again). Return saucepan to medium heat and stir until smooth. Pour into heatproof container such as a glass jar and let cool at least 10 minutes before using.
- Place shrimp in colander and toss with 1 tablespoon salt. Rinse immediately with lots of cold water and drain well.
- In medium pot, combine shrimp, 1/8 teaspoon salt, fish sauce and 3 tablespoons caramel sauce (remainder can be tightly covered and refrigerated indefinitely) and bring to a simmer over high heat. Add onion and pepper, stir, and boil uncovered 10 to 14 minutes more, until sauce is thick. Shrimp and onions will give off lots of liquid; cook at a strong boil to concentrate flavors (add a little water if sauce seems to thicken too quickly).
- Turn off heat, stir in oil, and taste for salt and pepper. Transfer to serving bowl, scatter with scallions, and serve over plain rice, with lime wedges.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 1 gram, Sodium 1993 milligrams, Sugar 52 grams, TransFat 0 grams
CARAMELIZED GARLIC SHRIMP (TOM RIM MAN)
I found this on the terrific site Seasalt with food, adapted from the book Pleasures Of The Vietnamese Table by Mai Pham
Provided by MarraMamba
Categories Vietnamese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over moderate heat. Add the shrimp and sugar and stir for 1 minute. Add the garlic and shallot, stir 1 minute, and add the water, fish sauce and salt.
- Reduce the heat and cook until the shrimp are done and the pan is almost dry, about 1 minute or so. Transfer to a plate, garnish with the cilantro and serve immediately.
SHRIMP IN COCONUT CARAMEL SAUCE FROM VIETNAMESE FOOD ANY DAY
Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park. "My niece Paulina requested this savory-sweet comfort food from southern Vietnam, a region where cooks use coconut milk and coconut water for a sunny array of dishes. I happily obliged because it's delicious and involves a nifty technique-coconut water is reduced with other ingredients until it caramelizes a bit to create a lovely syrupy sauce. Enjoy tôm rim nước dừa with rice and a simple vegetable, like the charred brussels sprouts on page 170. Choose a large skillet or sauteuse pan with a light interior to easily monitor the color changes during cooking."
Provided by Food.com
Categories Vietnamese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- SHRIMP:.
- Pat the shrimp with paper towels to remove excess moisture, and set aside.
- In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it's pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1½ teaspoons sugar or fish sauce, or both. Set aside.
- In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.
- Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between ⅓ and ½ cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp's natural juices to release, thin out, and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.
- Transfer the shrimp to a shallow bowl or plate and serve.
- About the Caramel Sauce:.
- This key Viet ingredient is simply nearly burnt sugar; it's not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You've likely had caramel sauce in clay-pot (kho) dishes but didn't know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.
- Don't fear the caramelization process. It's not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don't have time to make a batch, use the work-arounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.
- Caramel Sauce Directions:.
- Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan.
- In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don't worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
- Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in-think the color of Pinot Noir-let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.
- Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.
- Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.
- Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.
Nutrition Facts : Calories 292.7, Fat 8.3, SaturatedFat 6, Cholesterol 178.5, Sodium 1334.9, Carbohydrate 35.1, Fiber 0.1, Sugar 31.4, Protein 20
More about "caramel shrimp vietnamese tom rim recipes"
CARAMEL SHRIMP (VIETNAMESE TOM RIM) - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (22)Total Time 30 minsCategory Vietnamese RecipesCalories 150 per serving
- In a small sauce pan on medium-low heat, add the sugar and water. Keep stirring until the sugar and water turn into a golden amber color caramel sauce. Set aside.
- Heat oil in a wok at high heat. Add shallot and garlic and garlic, stir fry until aromatic but not browned. Add the shrimp and stir fry in a back-and-forth motions with a spatula. Add the Caramel Sauce, fish sauce and ground black pepper . Cook until the shrimp is cooked through and the sauce thickens, about 3 minutes. Add the scallions, stir, and turn off heat. Serve the Caramel Shrimp with rice immediately.
VIETNAMESE CARAMELIZED SHRIMP (TOM RIM) — VICKY PHAM
From vickypham.com
Estimated Reading Time 9 mins
CARAMEL SHRIMP VIETNAMESE TOM RIM - HOI AN FOOD …
From hoianfoodtour.com
VIETNAMESE-STYLE CARAMEL SHRIMP - ONCE UPON A CHEF
From onceuponachef.com
TôM RIM (VIETNAMESE CARAMELIZED SHRIMP) - WOK AND KIN
From wokandkin.com
CARAMEL PRAWNS (TOM RIM) | ASIAN INSPIRATIONS
From asianinspirations.com.au
VIETNAMESE CARAMELIZED SHRIMP (TOM RIM) - YOUTUBE
From youtube.com
SHRIMP IN CARAMEL SAUCE (TOM KHO) RECIPE - LOS …
From latimes.com
CHRISTOPHER KIMBALL'S VIETNAMESE-STYLE CARAMEL SHRIMP
From wgbh.org
VIETNAMESE CARAMEL SHRIMP (TOM RIM) - CLOSET COOKING
From closetcooking.com
Reviews 68Estimated Reading Time 6 minsServings 4Total Time 15 mins
TOM RIM (VIETNAMESE CARAMELIZED SHRIMP) - YOUTUBE
From youtube.com
CARAMEL SHRIMP VIETNAMESE TOM RIM - HOI AN FOOD TOUR
From pinterest.com
TOM RIM (CARAMEL SHRIMP)
From avietnamesemoment.blogspot.com
VIETNAMESE CARAMEL SHRIMP (TOM RIM)
From pinterest.com
VIETNAMESE CARAMEL SHRIMP (TOM RIM) | RECIPE | SHRIMP, CARAMEL …
From pinterest.com.au
LUVSLUVSFOOD: VIETNAMESE CARAMEL SHRIMP (TOM RIM)
From luvsluvsfood.blogspot.com
SHRIMP IN COCONUT CARAMEL SAUCE - KITCHN
From thekitchn.com
CARAMEL SHRIMP (VIETNAMESE TOM RIM) RECIPE
From recipegraze.com
TôM RIM THịT (VIETNAMESE CARAMELIZED SHRIMP AND PORK)
From wokandkin.com
VIETNAMESE CARAMEL SHRIMP BANH MI - CLOSET COOKING
From closetcooking.com
VIETNAMESE CHA TOM - RASA MALAYSIA
From rasamalaysia.com
MILK STREET CARAMEL SHRIMP - THERESCIPES.INFO
From therecipes.info
VIETNAMESE CARAMELIZED SHRIMP (TOM RIM) - BLOGGER
From tianguyen.blogspot.com
SHRIMP SIMMERED IN FISH SAUCE – TOM RIM - VIETUNITED
From vietunited.com
VIETNAMESE-STYLE CARAMEL SHRIMP - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
VIETNAMESE CARAMEL SHRIMP | PRODUCTS AND FOOD RECEIPT
From sammie4811.blogspot.com
CARAMEL SHRIMP (VIETNAMESE TOM RIM) | FOOD, SHRIMP DISHES, …
From pinterest.co.uk
VIETNAMESE RECIPE: CARAMEL SHRIMP (VIETNAMESE TOM RIM)
From vietnameserecipekds.blogspot.com
CARAMEL SHRIMP VIETNAMESE TOM RIM - HOI AN FOOD TOUR
From hoianfoodtour.com
VIETNAMESE CARAMEL SHRIMP (TOM RIM) RECIPE
From recipegraze.com
VIETNAMESE CARAMEL SHRIMP RECIPE (TOM RIM) - FOOD FAM RECIPES
From foodfam.co
CARAMEL SHRIMP (VIETNAMESE TOM RIM)
From pinterest.ca
VIETNAMESE CARAMEL SHRIMP BANH MI | CULINARY WORLD IN YOU
From worldfoodvn.blogspot.com
SHRIMP IN COCONUT CARAMEL SAUCE - THE EPOCH TIMES
From theepochtimes.com
VIETNAMESE SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
TOM RIM | CARAMEL PRAWNS – PHO VIETNAM
From pho-vietnam.com
VIETNAMESE CARAMELIZED SWEET & SAVORY BABY SHRIMP (TéP RIM / …
From vickypham.com
28 AUTHENTIC VIETNAMESE RECIPES TO COOK RIGHT AT HOME
From heythattastesgood.com
CARAMEL SHRIMP (VIETNAMESE TOM RIM) - VIETNAMESE RECIPES
From fooddiez.com
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM) | RECIPES, …
From pinterest.ca
HOW TO COOK: SHRIMP TOM 8 RECIPES WITH PHOTO. FOODLEZ
From foodlez.com
You'll also love