Caramelized garlic shrimp (Tom rim man) from Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks by Mai Pham

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 19, 2019

    Absolutely amazing. This is one of those dishes that at first bite made me think "This is so delicious, I can't believe I made it - and that I can make it again!" It hit a perfect balance between salty, sweet and savory - my brain had a hard time deciding which one it was. The deep, intense flavors are all the more impressive given the short ingredient list. One warning - this recipe uses shell-on shrimp which end up coated with sticky, delicious sauce. Eating these reminds me a bit of eating a perfectly ripe peach or mango dripping with juice - try to be too tidy and you'll miss half the deliciousness! The recipe specifies cooking in a skillet - I used a wok on an outdoor gas burner. Recipe specifies 1 shallot (which vary a lot in size) - I interpreted this as 1 oz peeled & chopped. Recipe specifies medium shrimp - the ones I had were extra jumbo (16/20 per pound) but they worked fine. Caramel seemed slow to form at first but really came together at the end!

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