Vietnamese Caramelized Shrimp (Tom Rim)

By Vicky Pham · 30 min

Ingredients

Instructions

1. Use a toothpick to remove the vein from each shrimp: slide it under the vein between the shell segments and lift the vein out.
2. Put the shrimp in a bowl with 1 teaspoon of salt, massage to clean them and remove any fishy smell. Rinse well and drain dry.
3. In a bowl, mix the shrimp with the fish sauce, bouillon powder, sugar, half of the ground black pepper, the MSG if using, half of the garlic and half of the shallot. Marinate for at least 15 minutes.
4. Heat the oil in a large skillet over medium-high heat. Add the remaining garlic, remaining shallot and the white parts of the green onion and fry until fragrant, about 15 seconds.
5. Add the shrimp with all the marinade juices and stir to coat. Cover and cook on a medium simmer for about 2 minutes.
6. Uncover and keep cooking on medium heat until most of the liquid has evaporated and the shells look shiny and crispy, about 8 minutes.
7. Garnish with the green parts of the green onion and the remaining half of the black pepper. Serve with steamed rice.

Summarized from Vicky Pham's video. Watch it for the details.

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