Caramelized Shrimp in Coconut Glaze — Tom Kho Tau
Mekong sweet-savoury caramelised shrimp shell-on simmered with shallot and garlic in a palm-sugar caramel and coconut water until the sauce reduces to a glossy clinging glaze, served over jasmine rice with scallion and lime.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim shrimp legs with scissors and pat dry. Mince shallot and garlic. Slice scallion thin and chilli into rings. Quarter limes and pick cilantro leaves. Rinse rice until water runs clear.
Boil
Add rice to a pot with 360ml cold water and 1/2 tsp salt. Bring to boil over high heat 3 minutes, cover, drop to lowest heat 12 minutes until grains are fluffy and tender.
Toast
Melt palm sugar with oil in a clay pot or large skillet over medium heat 3 minutes until syrup turns deep amber and smells of toffee. Add shallot and garlic, stir 1 minute until fragrant and softened.
Sear
Slide shrimp into caramel and toss 1-2 minutes until evenly bronzed. Stir in fish sauce, dark soy, and black pepper over high heat 30 seconds until shrimp glistens.
Glaze
Pour in coconut water and bring to simmer over medium heat 2 minutes. Drop to lowest heat 5-6 minutes uncovered until shrimp curls opaque and sauce reduces to glossy clinging glaze with bubbling red oil.
Plate
Mound rice in bowls, ladle shrimp over with all braising sauce. Scatter scallion, chilli rings, and cilantro across the top. Serve lime alongside for squeezing.
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