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Vietnamese Caramel Shrimp
Posted by Lori Ross - Viewed 492 times

 
recipe by Lori Ross
 
 
1 -1 ½ lb medium peeled shrimp (raw or cooked)
2 Tbsps oyster sauce
½ tsp each of salt and pepper
½ tsp flour
3 Tbsps vegetable oil
3 minced garlic cloves
3 Tbsps sugar
¼ cup water
4 scallions chopped
1 small onion quarter and sliced
 
Optional:
1 red chile pepper seeded and thinly sliced
4 Sprigs of cilantro
 
In a large bowl, combine shrimp with oyster sauce, salt, pepper and flour. Marinate 5-10 minutes. In a small heavy skillet, cook 1 tsp. of sugar over medium/high heat until sugar melts and turn golden brown. Watch it carefully or it will burn. Remove skillet from heat and add 2 Tbsps water stirring until caramel dissolves.   In a large skillet, over medium heat, cook garlic in oil until golden brown. Add onion and scallions and stir-fry for 2 minutes. Add caramelized sugar from small skillet and the rest of the water and sugar. Drain shrimp, discarding marinade and add to skillet, stirring occasionally until shrimp turn pink. Simmer for 3-4 minutes until about water evaporates and sauce thickens.   Garnish with cilantro and chile if you wish. Serve on rice with steamed vegetables.

Serves 4





Tags:Lori Ross Recipes  Lunch  Dinner  

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