Vietnamese Caramelized Baby Shrimp (Tép Rim / Tép Ram)

One of the quickest side dishes to a traditional Vietnamese family meal is caramelized baby shrimp, also known as Tep Rim or Tep Ram.

It’s a a simple dish full of sweet, salty and umami flavors that goes wonderfully with steamed rice.

What You Will Need

• Small shrimp (size 70-90): These tiny shrimp soak up all the delicious flavors quickly. Small baby shrimp is size 70-90. The higher the number, the smaller the shrimp. Since they are so small, there’s no need to devein them. The peel in these small shrimp is very tender so there’s no need to peel them, as well. You can also use shrimp with heads. The head fat would already provide that color, as well as amazing head fat flavor or lastly, regular vegetable oil will also do.
• Sugar: Adds a caramelized sweetness.
• Ground black pepper: Gives a bit of heat.
• Fish sauce: Adds umami and saltiness.
• Chicken bouillon powder: Known as Hạt Nêm or Bột Nêm in Vietnamese, chicken or mushroom boullion powder provides another layer of umami that is often used in Vietnamese cooking. Yes, it contains a bit of MSG. If you don’t have this on hand or do not want to use it, simply omit it from the recipe below. I’m using Totole chicken flavor soup base but you can use other popular brands such as Knorr or Lee Kum Kee.
• Oil: I’m using annatto oil to add a more vibrant orange color to my dish. You can alternatively use the oil in jarred and canned crab paste, which is typically used for western-style version of Bun Rieu.
• Garlic and shallot: Adds a fragrant aroma.
• Green onion/scallion: Optional for garnish if you eat with your eyes.

How to Make It

Step 1: Rinse Shrimp

I like to rub shrimp with a bit of coarse sea salt (optional), then rinse and drain well.

Step 2: Marinate the Shrimp

In a bowl, combine the shrimp, sugar, ground black pepper, fish sauce, and chicken bouillon powder. Let the shrimp marinate for 15 minutes.

Step 3: Sauté Aromatics

Heat oil in a pan over medium heat. Add minced garlic and shallots. Sauté until fragrant, about 2 minutes.

Step 4: Cook and Caramelize Shrimp

Once garlic and shallots release their amazing aroma (a few seconds), toss in the shrimp and all its marinade liquid. Cook until the sugar in the marinade caramelizes and all liquid evaporates.

Step 5: Finish and Serve

Garnish with thinly sliced green onions and serve with steamed rice for a complete meal.

FAQs

• Can I use frozen shrimp? Yes, absolutely. I use frozen all the time and it taste just as fresh.
• What if I don’t have fish sauce? You can use soy sauce, but the flavor will be slightly different.
• How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet on the stovetop.

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