Tôm Rim (Vietnamese Braised Shrimp) Recipe

Ingredients (17)

• For the Caramel Sauce:
• 2 tablespoons (24g) granulated sugar
• 2 tablespoons (30ml) water
• 1/2 cup (120ml) unsweetened coconut water or water (see notes) 
• For the Braise:
• 1 pound (450g) headless shrimp, deveined, preferably shell-on
• 1 large shallot (50g), finely chopped, divided
• 3 medium cloves garlic (21g), finely chopped, divided
• 1/2 teaspoon (2g) granulated sugar
• 1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
• 1 to 2 bird’s-eye chiles (deseeded for less heat), finely chopped
• Freshly ground black pepper
• 2 tablespoons (30ml) neutral oil, such as vegetable or canola oil
• 1 tablespoon (15ml) fish sauce, preferably Vietnamese
• To Serve:
• Steamed jasmine rice
• Vegetables of your choice, such as raw cucumber cut into thin slices, or steamed cabbage or spinach