VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
This is a Vietnamese caramelized shrimp dish called Tom Rim that is both sweet and savory at the same time! It's made with a simple syrup and some fish sauce. Super easy, super quick! Serve it with bowls of rice and you'll have your very own authentic taste of Vietnam at home.
Provided by Diana71
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
- Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
- Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
- Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 12.1 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 0.3 g, Protein 24 g, SaturatedFat 1.4 g, Sodium 2477.2 mg, Sugar 7.9 g
CARAMEL SHRIMP (VIETNAMESE TOM RIM)
Caramel Shrimp (Vietnamese Tom Rim) - one of the most delicious shrimp dishes ever and the taste is rich and intense-sweet, salty, savory, and extremely umami.
Provided by Rasa Malaysia
Categories Vietnamese Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a small sauce pan on medium-low heat, add the sugar and water. Keep stirring until the sugar and water turn into a golden amber color caramel sauce. Set aside.
- Heat oil in a wok at high heat. Add shallot and garlic and garlic, stir fry until aromatic but not browned. Add the shrimp and stir fry in a back-and-forth motions with a spatula. Add the Caramel Sauce, fish sauce and ground black pepper . Cook until the shrimp is cooked through and the sauce thickens, about 3 minutes. Add the scallions, stir, and turn off heat. Serve the Caramel Shrimp with rice immediately.
Nutrition Facts : Calories 150 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 286 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1236 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat
VIETNAMESE CARAMEL SHRIMP (TOM RIM)
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the sugar and water in a large pan on medium-high heat until it caramelized and turns a dark brown.
- Carefully add the water and heat until the caramel dissolves. (Caution: 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 pan.
- Add the shallot, garlic, ginger and chili and saute for 3-5 minutes.
- Add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper and simmer until the shrimp is pink all over, about 2-4 minutes.
- Remove from heat and stir in the sesame oil and cilantro.
SHRIMP IN COCONUT CARAMEL SAUCE FROM VIETNAMESE FOOD ANY DAY
Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park. "My niece Paulina requested this savory-sweet comfort food from southern Vietnam, a region where cooks use coconut milk and coconut water for a sunny array of dishes. I happily obliged because it's delicious and involves a nifty technique-coconut water is reduced with other ingredients until it caramelizes a bit to create a lovely syrupy sauce. Enjoy tôm rim nước dừa with rice and a simple vegetable, like the charred brussels sprouts on page 170. Choose a large skillet or sauteuse pan with a light interior to easily monitor the color changes during cooking."
Provided by Food.com
Categories Vietnamese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- SHRIMP:.
- Pat the shrimp with paper towels to remove excess moisture, and set aside.
- In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it's pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1½ teaspoons sugar or fish sauce, or both. Set aside.
- In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.
- Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between ⅓ and ½ cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp's natural juices to release, thin out, and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.
- Transfer the shrimp to a shallow bowl or plate and serve.
- About the Caramel Sauce:.
- This key Viet ingredient is simply nearly burnt sugar; it's not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You've likely had caramel sauce in clay-pot (kho) dishes but didn't know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.
- Don't fear the caramelization process. It's not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don't have time to make a batch, use the work-arounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.
- Caramel Sauce Directions:.
- Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan.
- In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don't worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
- Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in-think the color of Pinot Noir-let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.
- Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.
- Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.
- Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.
Nutrition Facts : Calories 292.7, Fat 8.3, SaturatedFat 6, Cholesterol 178.5, Sodium 1334.9, Carbohydrate 35.1, Fiber 0.1, Sugar 31.4, Protein 20
CARAMELIZED GARLIC SHRIMP (TOM RIM MAN)
I found this on the terrific site Seasalt with food, adapted from the book Pleasures Of The Vietnamese Table by Mai Pham
Provided by MarraMamba
Categories Vietnamese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over moderate heat. Add the shrimp and sugar and stir for 1 minute. Add the garlic and shallot, stir 1 minute, and add the water, fish sauce and salt.
- Reduce the heat and cook until the shrimp are done and the pan is almost dry, about 1 minute or so. Transfer to a plate, garnish with the cilantro and serve immediately.
More about "vietnamese coconut caramel shrimp tom rim food"
VIETNAMESE CARAMELIZED SHRIMP (TOM RIM) — VICKY PHAM
From vickypham.com
Estimated Reading Time 9 mins
CARAMELIZED SHRIMPS WITH COCONUT MILK - TôM RIM NướC …
From youtube.com
Author Tammy's Cooking CornerViews 14K
CARAMEL PRAWNS (TOM RIM) | ASIAN INSPIRATIONS
From asianinspirations.com.au
COCONUT CARAMEL SHRIMP - DAVID LEBOVITZ
From davidlebovitz.com
TôM RIM (VIETNAMESE CARAMELIZED SHRIMP) - WOK AND …
From wokandkin.com
CARAMEL SHRIMP VIETNAMESE TOM RIM - HOI AN FOOD …
From hoianfoodtour.com
VIETNAMESE-STYLE CARAMEL SHRIMP - ONCE UPON A CHEF
From onceuponachef.com
VIETNAMESE CARAMELIZED SHRIMP (TOM RIM) - PINTEREST.COM
From pinterest.com
SHRIMP IN COCONUT CARAMEL SAUCE - THE EPOCH TIMES
From theepochtimes.com
SHRIMP IN COCONUT CARAMEL SAUCE FROM VIETNAMESE FOOD ANY DAY …
From menuiva.com
VIETNAMESE RECIPE: CARAMEL SHRIMP (VIETNAMESE TOM RIM)
From vietnameserecipekds.blogspot.com
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM) | RECIPE | HEALTHY …
From pinterest.ca
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
From goose.horine.dev
HOW TO COOK: SHRIMP TOM 8 RECIPES WITH PHOTO. FOODLEZ
From foodlez.com
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM) | RECIPESTY
From recipesty.com
SHRIMP IN COCONUT CARAMEL SAUCE | KITCHN
From thekitchn.com
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
From pinterest.co.uk
VIETNAMESE CHA TOM - RASA MALAYSIA
From rasamalaysia.com
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM) | RECIPES, …
From pinterest.ca
TôM RIM THịT (VIETNAMESE CARAMELIZED SHRIMP AND PORK)
From wokandkin.com
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
From pinterest.com
COOKLYBOOKLY: TOM RIM - VIETNAMESE CARAMELISED SHRIMP
From cooklybookly.com
SHRIMP SIMMERED IN FISH SAUCE – TOM RIM - VIETUNITED
From vietunited.com
VIETNAMESE SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
CARAMEL SHRIMP (VIETNAMESE TOM RIM) - VIETNAMESE RECIPES
From fooddiez.com
VIETNAMESE COCONUT CARAMEL SHRIMP TOM RIM RECIPE
From savedpacmanworld3sonypsp.blogspot.com
TOM RANG (TOM RIM)- MOMMA TRINH’S CARAMELIZED SHRIMP WITH …
From whiskeyandbooch.com
VIETNAMESE CARAMEL SHRIMP BANH MI - CLOSET COOKING
From closetcooking.com
VIETNAMESE SHRIMP IN COCONUT CARAMEL SAUCE - PUREWOW
From purewow.com
VIETNAMESE SHRIMP IN CARAMEL SAUCE (TOM KHO RECIPE) | FOOD
From food.amerikanki.com
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
From kuduisoh12.blogspot.com
TOM RIM (VIETNAMESE CARAMELIZED SHRIMP) - YOUTUBE
From youtube.com
VIETNAMESE CARAMEL SHRIMP | PRODUCTS AND FOOD RECEIPT
From sammie4811.blogspot.com
VIETNAMESE CARAMEL STIR FRY SHRIMP- TOM RIM” RECIPE
From whiskeyandbooch.com
VIETNAMESE-STYLE CARAMEL SHRIMP - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
VIETNAMESE CARAMEL COOKING SAUCE (NUOC MAU) - VICKY PHAM
From vickypham.com
VIETNAMESE CARAMELIZED SHRIMP (TOM RIM) - BLOGGER
From tianguyen.blogspot.com
SHRIMP IN COCONUT CARAMEL SAUCE - RECIPES - SUR LE PLAT
From surleplat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love