Vietnamese caramel shrimp (Rim Tom)
Today I was looking at one of those online food sites that present one beautifully photographed food picture after another, just like a drum roll. I needed inspiration and figured this would be as good a way as any to find something delicious-looking to recreate. I scrolled by the desserts and all of the breads and anything that looked overly-rich.
I spied some lovely shrimp on a bed of rice. A click or two later and I was reviewing a recipe with a name as delectable as the dish itself. And to make matters even more positive, I had everything (almost) required to make it in my possession.
This tasted every bit as good as it looks. The only deviation I made from the recipe was that I did not have the peppers, so to save a trip to the store, I added one teaspoon of chili garlic sauce to the dish. I served this over Jasmine rice.
A recipe adapted from closetcooking.com
- 2 tablespoons sugar
- 1/4 cup water
- 1/4 cup water
- 1 tablespoon oil
- 1 finely chopped shallot
- 2 cloves finely chopped garlic
- 1 teaspoon grated ginger
- 1 small chili, chopped
- 1 pound shrimp, peeled and deveined
- 2 tablespoons fish sauce
- Ground pepper to taste
- 1 teaspoon sesame oil
- 1 tablespoon chopped cilantro
- Green part of one green onion, sliced, for garnish
Heat the sugar and 1/4 cup water in a large pan on medium-high heat until it caramelizes and turns a dark brown. (Watch carefully, as once it begins to turn golden it will brown very quickly.)
Carefully add the remaining 1/4 cup water and heat until the caramel dissolves. The caramel sauce will foam up quite a bit so you need to be careful as you add the water. Remove from heat and set aside.
Heat the oil in a separate pan. Add the shallot, garlic, ginger and chili and sauté for 3 to 5 minutes.
Add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper and simmer until the shrimp is pink all over and cooked through, about 2 to 4 minutes.
Remove from heat and stir in the sesame oil and cilantro. Serve.
You know what’s awesome? A donkey lamb taxi. That sounds like a band name. Hey, when’s the next Donkey Lamb Taxi show?
When sheep herders in the hills of Lombardy, Italy need to move their flocks toward better grazing land, the wee lambs get a little help keeping up with their woolly family. Helpful donkeys are fitted with sets of special lamb-sized pouches. It’s ridiculously cute and cozy mass transit in the form of live taxis who are content to graze right along side the sheep.