Shrimps in coconut caramel
4 servings
35 minutes
Shrimp in coconut caramel is a gem of Vietnamese cuisine, a blend of traditional sweet and salty flavors creating harmony on the plate. The recipe is based on the caramel-making technique used in many Asian dishes, where sugar transforms into a rich aromatic sauce. In this dish, shrimp are infused with thick coconut caramel syrup, giving them a silky texture and deep flavor. Light notes of shallots and garlic complement the composition, while fresh black pepper and green onions add zest. Perfectly paired with rice or fresh vegetables, this dish symbolizes the culinary art of Vietnam — simplicity of ingredients turned into true gastronomic pleasure.
1
In a thick-bottomed pot, mix 2 tablespoons of water, vinegar, and cane sugar. Place over medium heat and cook, stirring constantly. When the sugar is almost or completely dissolved, stop stirring.
- Water: 6 tablespoons
- Vinegar: 0.1 teaspoon
- Cane sugar: 0.5 glass
2
Reduce the heat to low and cook until reaching 198 degrees; the caramel should be slightly lighter than black coffee. Never stir the caramel with a spatula, only rotate the pot in circular motions.
3
Remove the caramel pot from the heat and immerse it in ice water to stop the cooking process. Add the remaining 1/4 cup of hot water. Once bubbling stops, place it back on the heat and cook, stirring, until the sugar dissolves.
- Water: 6 tablespoons
4
Remove from heat and return to ice water for 1 minute, stirring until room temperature is reached. Use the caramel immediately or transfer to a glass heatproof container and store in a dark place.
5
Pat the shrimp dry with paper towels to remove excess moisture and set aside.
- Tiger prawns: 0.6 kg
6
In a bowl, mix coconut water, sugar, 1 tablespoon of caramel, and fish sauce. The mixture should taste pleasantly salty-sweet. Add 1 teaspoon of sugar and/or fish sauce if needed.
- Coconut water: 1.3 glass
- Sugar: 1.5 tablespoon
- Fish sauce: 1.5 tablespoon
7
Melt coconut oil in a pan over medium heat. Add finely chopped shallots and garlic, cooking for 3-4 minutes while stirring until the garlic turns pale white. Remove from heat and add the coconut mixture.
- Coconut oil: 2 tablespoons
- Shallots: 1 piece
- Garlic: 3 heads
8
Return the pan to high heat and bring to a boil. Cook without stirring for 10–14 minutes until the mixture thickens and turns dark. The mixture should reduce to 1/3–0.5 cup.
9
Add the shrimp and cook on low heat for 3-5 minutes, stirring often. The shrimp should curl and cook through; if they cook too quickly - remove them, reduce the sauce to the desired consistency, and return.
- Tiger prawns: 0.6 kg
10
Remove from heat, season with a lot of pepper, and add finely chopped green onions. Let it sit for 5 minutes.
- Freshly ground black pepper: to taste
- Green onion feathers: 1 piece