Caramel Shrimp with Lemongrass, Thai Chili,
and Ginger
Serves 2
Most of us associate caramel with dessert. In this dish, when you
stop the cooking process with fish sauce, you get a marvelous
caramely sauce that’s sweet and savory, briny and smoky, and a
staple of Vietnamese cooking. Phan prepares this in a clay bowl,
but if you don’t have one, use a Dutch oven. Just be extra careful
with the caramel; not only does it go from dark to burned in a
matter of seconds, the melted sugar is piping hot and sticky. Serve
with lots of rice for soaking up the sauce.1 teaspoon canola oil
2 tablespoons sugar
1 sliced shallot
1 tablespoon peeled and slivered ginger
Shrimp heads from 1 pound of shrimp (optional)
1 tablespoon fish sauce
⅓ cup very finely chopped lemongrass (about ½ stalk)
1 fresh red chili, chopped
1 pound shrimp, peeled and deveined
Black pepper
Steamed rice, for serving