Caramelized Shrimps and Pork (TOM THIT RIM)
Caramelized Shrimps and Pork (TOM THIT RIM)
By Published: October 12, 2013
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 55 mins
- Yield: 6-8 Servings
This is a very simple yet super delicious dish to serve with hot steamed rice. It's one of the typical dishes that you can find in a daily Vietnamese meal.
Ingredients
- 300 g pork belly thinly sliced
- 800 g white shrimps head & shell-on, (1 packgage frozen), trimmed
- 1 green onion white part minced, green part chopped
- salt, pepper and chicken stock to taste
- 1 tbsp vegetable oil
- 1 tbsp shallot or garlic, minced
- 3 tbsp sugar
- 3 tbsp fish sauce
- 1 tbsp oyster sauce or chili / annatto oil
Instructions
- Season the pork with salt, pepper, chicken stock, about 1/2 tsp each, and minced green onion stem. Season shrimps lightly with salt and pepper.
- Heat vegetable oil in a large wok/pan and fry some minced shallot/garlic until fragrant. Then add the pork and stir-fry on medium-high until no longer pink.
- Turn on high heat and add the shrimps. Stir well.
- Add sugar and stir well for 2 minutes. Then add fish sauce and simmer on medium for about 15 minutes or until the sauce evaporates completely. Add oyster sauce/chili oil/ annatto oil for a more shiny look
- Transfer to a serving plate. Garnish with chopped spring onion and freshly cracked pepper.
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