Vietnamese Caramel Shrimp (Tom Rim)

Award-winning caramel shrimp recipe from Catherine Thai of Cat Restaurant in Little Saigon

6 to 8 large spotted prawns, peeled, deveined, head in tact.  Use the shells to make some shrimp stock (optional)
1 tablespoon oil
1 clove of garlic, chopped
1 medium shallot, chopped
1 to 2 tablespoon fish sauce (depending on the brand of fish sauce and your taste)
1 teaspoon caramel sauce (see recipe below)
½ teaspoon kosher salt
1 tablespoon sugar
Black pepper, to taste
2 scallions, chopped

Caramel Sauce:

2 tablespoons sugar
2 tablespoons water

Method:

To make the caramel sauce, put sugar in a small pan, spread to an even layer. Cook at medium heat (without stirring) until the sugar starts melting.  Now, you can start stirring the sugar and keep cooking until this turns into a dark amber color. Turn off heat. Note that the sugar will continue to turn a darker color. Wait for about 30 seconds to one minute before adding the 2 tablespoons of water. Be careful as this will splatter. Turn the heat back on and cook at low heat until the caramel dissolves.

Put the prawn shells in a small pan and add a few tablespoons of water. Boil for a few minutes at high heat then discard the shells. Continue boiling to reduce the stock to about one tablespoon.

Heat oil in a wok at high heat. Add shallot and garlic; sauté until fragrant. Add the shrimp and brown quickly. Add the stock, fish sauce, caramel sauce, salt, and sugar. Cook until the shrimp is done and the sauce thickens, about 4 to 5 minutes. Add the scallions, stir, and turn off heat.  Sprinkle on some black pepper and serve with steamed rice.