Caramelized Shrimp Clay Pot — Tom Rim
Vietnamese caramel clay-pot shrimp shell-on simmered in palm sugar, fish sauce, and black pepper until the sauce reduces to a glossy clinging glaze, served over jasmine rice with scallion, cilantro, and a wedge of lime.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim shrimp legs with scissors, pat dry on paper towel. Mince shallot and garlic. Slice scallion thin and red chilli into rings. Quarter limes and pick cilantro leaves. Rinse rice until water runs clear.
Boil
Add rice to pot with 360ml cold water and 1/2 tsp salt. Bring to boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until grains are fluffy and tender.
Toast
Melt palm sugar with oil in large clay pot 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 off heat, toss 1 minute until evenly bronzed. Stir in fish sauce, dark soy, and black pepper over high heat 30 seconds until shrimp glistens.
Glaze
Pour in 200ml hot water, bring to simmer over medium 2 minutes. Drop to lowest heat 4 minutes until shrimp curls opaque and sauce reduces to glossy glaze with bubbling red oil at edges.
Plate
Mound rice in bowls, ladle shrimp over with glossy braising sauce, scatter scallion, chilli rings, and cilantro across top. Serve lime alongside for squeezing.
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