Recipes - Vietnamese

Tom Rim (Caramel Prawns)
R00643_Tom-Rim


With a mix of rich and intense flavours, Tom Rim is a popular dish amongst Vietnamese households. It is savoury, salty and sweet, making it the perfect complement to steamed rice and vegetables.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Vietnamese









Ingredients:

400g large prawns (with or without head)
1 garlic clove (minced)
1 onion (finely chopped)
4 spring onions (cut into large chunks)
1 tbsp sugar
2 tbsp fish sauce
½ tsp black pepper
salt
oil

Tip: If the prawns are large, make a slit at the back so the flavours can penetrate into the prawns well.




Steps:
  1. Heat some oil in the pan and add the chopped garlic and onions. Stir-fry until fragrant. Add prawns and fry until pink.
  2. Add the sugar, fish sauce and black pepper and stir well. Add in the spring onions as it tastes better when it absorbs some of the sauce.
  3. Taste and add extra sugar, fish sauce or salt to taste.
  4. Fry the shrimp on high heat for a few seconds until the mixture caramelised.
  5. Serve hot with rice.

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Tom Rim (Caramel Prawns)

Tom Rim (Caramel Prawns)

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With a mix of rich and intense flavours, Tom Rim is a popular dish amongst Vietnamese households. It is savoury, salty and sweet, making it the perfect complement to steamed rice and vegetables.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Vietnamese
Ingredients

400g large prawns (with or without head)
1 garlic clove (minced)
1 onion (finely chopped)
4 spring onions (cut into large chunks)
1 tbsp sugar
2 tbsp fish sauce
½ tsp black pepper
salt
oil

Tip: If the prawns are large, make a slit at the back so the flavours can penetrate into the prawns well.

Instructions
  1. Heat some oil in the pan and add the chopped garlic and onions. Stir-fry until fragrant. Add prawns and fry until pink.
  2. Add the sugar, fish sauce and black pepper and stir well. Add in the spring onions as it tastes better when it absorbs some of the sauce.
  3. Taste and add extra sugar, fish sauce or salt to taste.
  4. Fry the shrimp on high heat for a few seconds until the mixture caramelised.
  5. Serve hot with rice.

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