Description
Short on time? Try Vietnamese caramelized baby shrimp (Tép Rim or Tép Ram) for a sweet, salty, and umami-rich side dish that pairs perfectly with steamed rice.
Ingredients
Units
Scale
- 1 lb small shrimp (size 70-90, shell and tail-on)
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground black pepper
- 2 teaspoons fish sauce
- 1 teaspoon chicken bouillon powder
- 2 tablespoons oil (see notes below)
- 1 tablespoon minced garlic (about 3 large cloves)
- 2 tablespoons minced shallot (about 1 small head)
- Thinly sliced green onions (optional for garnish)
Instructions
- Rinse Shrimp: Rinse the shrimp with 1 teaspoon of coarse salt (optional) and drain well.
- Marinate the Shrimp: In a bowl, combine the shrimp, sugar, ground black pepper, fish sauce, and chicken bouillon powder.
- Sauté Aromatics: Heat oil in a pan over medium heat. Add minced garlic and shallots. Sauté until fragrant, about 30 seconds.
- Cook and Caramelize Shrimp: Add the marinated shrimp and its marinade to the pan. Cook for about 10 minutes, or until the shrimp shells are caramelized and all the liquid has evaporated. Adjust seasonings, if needed, at this point.
- Finish and Serve: Garnish with thinly sliced green onions (optional) and serve with steamed rice for a complete meal.
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese