Thu. Oct 17th, 2019

The Blushing Prawn

The Prawn & Shrimp Recipe Finder

Vietnamese Caramel Shrimp recipe

2 min read

Large shrimp are quickly sautéed with garlic and onions and then simmered in a traditional Vietnamese caramel sauce made from fish sauce, brown sugar, scallions, and cilantro. The key ingredient is fish sauce, a dark and pungent liquid used in Southeast Asian cooking.  I know it doesn’t sound or smell that appetising but have faith: when paired with the right ingredients, it adds wonderful depth and complexity to a dish. You can it at most large grocery stores, Whole Foods, or Asian grocers. And don’t worry about buying a large bottle. It keeps forever in the pantry.

Vietnamese Caramel Shrimp recipe
See Author: 
Recipe type: Main Course
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
  • 60 ml fish sauce
  • 2 tbsp dark brown sugar, packed
  • ½ tsp crushed red pepper flakes
  • 120 ml water
  • 60 ml vegetable oil
  • 1 medium yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 kg extra large shrimp, peeled and deveined, thawed if frozen
  • 3 scallions, white and green parts, thinly sliced
  • 45 gms chopped fresh cilantro
  1. Combine the fish sauce, dark brown sugar, crushed red pepper flakes and water in a medium bowl and whisk until brown sugar is dissolved.
  2. Heat the vegetable oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook a few minutes more. Do not brown.
  3. Turn the heat up to medium-high and add the shrimp. Cook, stirring frequently, until the shrimp are just barely pink and still translucent in spots, a few minutes. Add the fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through, a few minutes more. (Note: the sauce will be thin.) Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.

Recipe at:

Eat with locals on BonAppetour


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: