Hey guys! It’s so crazy we’re almost done with summer! Today we’re making one of the quickest and yummiest meals, Tôm Rim (Vietnamese Caramelized Shrimp).
If you don’t know Tôm Rim is marinated shrimp cooked in a sweet, salty and umami sauce. I like to butterfly my shrimp for this recipe. It takes a little bit longer to prep them this way but they taste more delicious and they also look so much prettier. To do so take a pair of kitchen shears, cut down the backside til before you hit the tail and then take a knife and cut (halfway into the shrimp) along the back as well. Don’t forget to remove the poops!
It takes about 15 minutes to make this recipe and it goes super amazing with rice and veggies such as cucumbers or lettuce as sides.
As always the recipe is below see you next time!
A Quick Tôm Rim (Vietnamese Caramelized Shrimp)
Course: Recipes4
servings10
minutes5
minutesIngredients
1 lb shrimp/prawns (deveined and butterflied)
1/2 onion (diced)
3-4 green onions (chop white parts and slice green parts separately)
1 tbsp dark soy sauce
1 1/2 tbsp fish sauce
1 1/2 tbsp brown sugar
1 tsp chicken bouillon
dash black pepper
2 tbsp veggie oil
1 birdseye chili (sliced)
Directions
- Marinate shrimp in fish sauce, dark soy sauce, brown sugar, and chicken bouillon.
- Heat up pan with oil on med/high, add onions and white parts of green onions. Cook 1-2 mins.
- Add shrimp and cook 5-6 mins (or until shrimp is opaque), flipping halfway. Add chili and black pepper.
- Add green onions and cook for 1 min. Serve with rice.
