Ingredients

• 1 kg (2.2 lb) fresh prawns
• 1 1/2 tsp salt ((or to taste))
• 3 tbsp sugar ((or to taste))
• 1 tbsp chicken bouillon powder
• 1 tsp pepper
• 3 tbsp fish sauce
• 1 tsp dark soy sauce
• 4 tbsp cooking oil
• 3 cloves garlic ((finely chopped))
• 1 red shallot ((finely chopped))
• 1 sprig spring onion ((divided into 5cm/2" segments))
• 1 chili ((finely chopped; optional))

Directions

• Start by cutting the sharp part of the head off. You're looking at cutting roughly 2cm (0.8") off from the tip of the head.Tip: For preparing the prawns, it's easiest with a pair of scissors.
• Snip the legs off from tail to head.
• Cut the tail to remove it.
• Use a toothpick to devein the prawn by digging in between the pieces of shell, then scooping out the intestinal tract. You'll be pulling out a long and thin string that is often black.
• When the shrimps have all been prepped, marinate them with the garlic, red shallots, salt, pepper, chicken bouillon powder and dark soy sauce for a minimum of 20 minutes.
• Heat up a pan or wok on high heat and pour in the oil. Test to see if the oil is hot enough by putting a wooden utensil (such as a chopstick) into the oil. If it bubbles, add the marinated prawns and sugar in.Note: If the oil doesn't bubble, wait for another minute and test again until it does.
• Cook the shrimp for 10 minutes or until the sugar has caramelized and thickened. Pour the fish sauce in and stir it into the prawns, then cook for another 3 minutes.
• Add the spring onions and chili in and let it cook for 2 minutes before turning off the heat.
• Serve immediately with a bowl of hot rice!

Notes

• 6-23-25 1/2 Recipe
• No Changes
• This is a classic Tôm Rim recipe for glossy and fragrant Vietnamese Caramelized Shrimp. Enjoy the perfect balance of a thick, sweet and savory glaze!

Photos