This dish is so delicious and easy you won't believe it! This recipe uses brown sugar to caramelize the shrimp and has layers of flavors from shallots, thai chiles, siracha sauce, and Asian fish sauce!
Author: Ana Quincoces
Recipe type: Lunch, Dinner
Cuisine: Asian
Ingredients
uncooked extra-large shrimp 1 pound
peanut oil 2 tablespoons
Sesame oil 1 tablespoon
dark brown sugar 3 tablespoons
garlic cloves 2
shallot 1
small hot Thai chiles 2
Sriracha sauce 1 tablespoon
chicken stock ¼ cup
Asian fish sauce 1 tablespoon
rice wine vinegar 1 tablespoon
Low sodium soy sauce 1 tablespoon
cilantro 3 tablespoons
Preparation
Heat the oil in an IMUSA wok over medium-high heat until it smokes lightly.
Add the shrimp and the brown sugar and stir-fry for 2 to 2 ½ minutes.
Add the garlic and shallot and stir-fry for another 2 minutes.
Turn heat to high and immediately add the stock, fish sauce and soy sauce
Let this boil down until the sauce has thickened and reduced by half. This should only take a few more minutes.
Serve immediately topped with freshly chopped cilantro with some jasmine rice.
Recipe by IMUSA at https://www.imusausa.com/vietnamese-caramel-shrimp-stir-fry/