I had Vietnamese food once many years ago at a restaurant here in NY. I remember that I liked the food and the decor of the restaurant was really nice as well. I felt like I was sitting in old Saigon. I have been searching for some Vietnamese recipes to make and most seem very difficult but when I came across this shrimp recipe from Kevin of Closet Cooking I decided to try it as it looked very easy. Some of the cuisine of Vietnam has been influenced by the French when they occupied Vietnam in the late 1800s. I served the shrimp over Jasmine rice.
2 tablespoons sugar
1/4 cup water
1/4 cup water
1 tablespoon oil
1 shallot (chopped)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
1 small chili (chopped)*
1 pound shrimp (peeled and deviened)
2 tablespoons fish sauce
pepper to taste
1 teaspoon sesame oil
1 tablespoon cilantro (chopped)
1. Heat the sugar and water in a pan on medium-high heat until it caramelized and turns a dark brown.
2. Add the water and heat until the caramel dissolves.
3. Remove from heat and set aside.
4. Heat the oil in a pan.
5. Add the shallot, garlic, ginger and chili and saute for 3-5 minutes.
6. 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.
8. Remove from heat and stir in the sesame oil and cilantro.