Description
Savory Vietnamese Caramelized Shrimp is a delectable dish featuring fresh prawns marinated in aromatic spices and slowly caramelized with sugar and fish sauce for a rich umami flavor. This easy-to-make recipe delivers a perfect balance of sweetness, saltiness, and savory depth with crunchy garlic and fresh spring onion accents, ideal for a flavorful dinner served with steamed rice.
Ingredients
Scale
Seafood
- 1 kg fresh prawns (Make sure they’re fresh for the best flavor and texture.)
Marinade & Seasonings
- 1.5 tsp salt (Adjust to taste; this enhances the natural sweetness of the shrimp.)
- 3 tbsp sugar (Key for caramelization.)
- 1 tbsp chicken bouillon powder (Adds savory depth.)
- 1 tsp pepper (Freshly cracked for added warmth.)
- 3 tbsp fish sauce (Essential for umami punch.)
- 1 tsp dark soy sauce (Adds color and richness.)
Aromatics & Oil
- 4 tbsp cooking oil (Choose a neutral oil.)
- 3 cloves garlic (finely chopped) (Infuses the dish with goodness.)
- 1 sprig spring onion (divided into 5cm/2″ segments) (Adds freshness.)
Instructions
- Preparation: Cut the sharp part of the head off each prawn and snip the legs from tail to head. Carefully cut off the tail.
- Devein the Prawns: Use a toothpick to scoop out the intestinal tract to ensure cleanliness and improve texture.
- Marinate the Prawns: In a bowl, combine the prawns with finely chopped garlic, salt, pepper, chicken bouillon powder, and dark soy sauce. Mix well and let marinate for 20 minutes to allow flavors to infuse.
- Heat the Pan: Place a pan or wok over high heat and add the cooking oil. Heat until the oil shimmers and is hot enough for frying.
- Test the Oil: Dip a wooden utensil into the oil; if bubbles form around it, the oil is ready. Then add the marinated prawns along with the sugar to the hot oil.
- Cook the Prawns: Sauté the prawns for about 10 minutes, stirring occasionally, until the prawns become caramelized, glossy, and cooked through.
- Add the Sauce: Pour in the fish sauce and stir to combine. Let the sauce bubble gently for another 3 minutes to develop deep umami richness.
- Finish with Aromatics: Toss in the spring onion segments and any optional chili if desired. Cook for an additional 2 minutes before removing from heat to keep freshness and slight crunch.
- Serve Hot: Plate the caramelized shrimp immediately and enjoy with steamed rice for a flavorful Vietnamese dinner.
Notes
- Use fresh prawns for the best flavor and texture.
- Adjust salt and sugar according to your taste preference.
- Dark soy sauce adds color but can be omitted if unavailable.
- Serve immediately to enjoy the caramelized glossiness at its best.
- If desired, add chopped chili in the final step for a spicy kick.
- Make sure to devein the prawns for a cleaner taste.
