Tôm Rim (Vietnamese Braised Shrimp) Recipe

Serves: 3 Save

Ingredients (14)

  • 2 tablespoons (24g) granulated sugar
  • 2 tablespoons (30ml) water
  • 1/2 cup (120ml) unsweetened coconut water or water (see notes) 
  • 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
  • Steamed jasmine rice
  • Vegetables of your choice, such as raw cucumber cut into thin slices, or steamed cabbage or spinach

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