Shrimp in Caramel Sauce
Shrimp in Caramel Sauce (Tôm Kho - Vietnamese) Source: Los Angeles Times - February 6, 2002 The onions should practically disintegrate into the sauce. Adding the oil at the end len...
Ingredients
- 11/2 pounds (31-40 count) medium shrimp,
- 1/4teaspoonsalt
- 11/2 tablespoons fish sauce
- 2tablespooncaramel sauce (in this section)
- 1/2yellow onion, thinly sliced
- 1/2teaspoonfreshly ground pepper
- 11/2 tablespoons oil
- 1green onion, green tops only, chopped
Directions
- 1
Shrimp in Caramel Sauce (Tôm Kho - Vietnamese) Source: Los Angeles Times - February 6, 2002 The onions should practically disintegrate into
- 2
Adding the oil at the end lends a bit of extra richness
- 3
traditionally more lard or oil was added than prescribed here to also give an appetizing sheen to the shrimp
- 4
1 1/2 pounds (31-40 count) medium shrimp, peeled and deveined 1/4 teaspoon salt 1 1/2 tablespoons fish sauce 2 tablespoons Caramel Sauce (in
- 5
Bring to a vigorous simmer over high heat
- 6
Add the yellow onion and pepper, stirring to evenly distribute
- 7
Continue cooking over high heat, occasionally turning the shrimp so that they're well coated with sauce
- 8
They'll curl up and release their juices to combine with the other ingredients and concentrate into a dark sauce