Tôm Kho Tàu

Ingredients

Instructions

1. 1

   Rinse the shrimp if needed, then pat very dry with paper towels so they sear instead of steam. In a bowl, combine the shrimp with fish sauce, half of the minced garlic, half of the sliced shallot, half of the chili, and the black pepper. Toss well and let stand while you prepare the caramel, about 10 minutes.

2. 2

   Set a small skillet or saucepan over medium heat. Add the sugar and oil and cook without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber caramel. Watch closely in the final minute; if it becomes very dark, it will taste bitter.

3. 3

   Carefully pour in the coconut water; it will sputter and seize at first. Return to medium heat and stir until the hardened caramel dissolves into the liquid. You should have a light brown braising sauce.

4. 4

   Add the remaining shallot, garlic, and chili to the caramel liquid and simmer for 30 seconds until fragrant. Add the marinated shrimp and any juices from the bowl in a single layer.

5. 5

   Braise over medium heat for 4-6 minutes, turning the shrimp once or twice, until they are just cooked through and opaque. Reduce the sauce for another 1-2 minutes until glossy and lightly syrupy; it should coat the shrimp rather than become dry.

6. 6

   Turn off the heat and rest for 2 minutes so the sauce settles and clings to the shrimp. Scatter with sliced spring onion and serve immediately with warm jasmine rice.

Nutrition per serving

Notes

• •For a beginner-friendly version, use peeled and deveined shrimp to save prep time.
• •If you prefer a sweeter southern-style finish, add 5 g extra sugar to the caramel.
• •Do not overcook the shrimp; once they curl into a loose C-shape and turn opaque, they are done.
• •A clay pot is traditional, but a small heavy skillet works very well for a 2-serving batch.

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