Best 3 Caramelized Garlic Shrimp Tom Rim Man Recipes
"Caramelized Garlic Shrimp Tom Rim Man" is a highly addictive dish that captures the essence of Thai cuisine. Combining succulent shrimp, caramelized garlic, and a medley of aromatic spices, this dish promises a symphony of flavors that will tantalize your taste buds. Prepare to embark on a culinary journey that celebrates the perfect balance of sweet, savory, and tangy flavors, resulting in a dish that is both delectable and visually stunning.
Here are our top 3 tried and tested recipes!
CARAMELIZED GARLIC SHRIMP (TOM RIM MAN)
I found this on the terrific site Seasalt with food, adapted from the book Pleasures Of The Vietnamese Table by Mai Pham
Provided by MarraMamba
Categories Vietnamese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over moderate heat. Add the shrimp and sugar and stir for 1 minute. Add the garlic and shallot, stir 1 minute, and add the water, fish sauce and salt.
- Reduce the heat and cook until the shrimp are done and the pan is almost dry, about 1 minute or so. Transfer to a plate, garnish with the cilantro and serve immediately.
VIETNAMESE COCONUT-CARAMEL SHRIMP (TOM RIM)
This is a Vietnamese caramelized shrimp dish called Tom Rim that is both sweet and savory at the same time! It's made with a simple syrup and some fish sauce. Super easy, super quick! Serve it with bowls of rice and you'll have your very own authentic taste of Vietnam at home.
Provided by Diana71
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
- Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
- Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
- Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 12.1 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 0.3 g, Protein 24 g, SaturatedFat 1.4 g, Sodium 2477.2 mg, Sugar 7.9 g
CARAMELIZED LEMONGRASS SHRIMP
Adapted from "Vietnamese Home Cooking," by Charles Phan. This recipe will work without shrimp heads, but Phan says the heads add richness to the sauce. The recipe also calls for homemade roasted chile paste (there's a recipe in the book), but if you buy it look for jars labeled chile-bean or saté paste, preferably without preservatives. Phan adds that in a pinch you can make the recipe without the chile paste. Serve with steamed white rice.
Provided by Brookelynne26
Categories Vietnamese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
- When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
- Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
- Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
- Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
- Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
- Serve directly from the clay pot, accompanied by steamed white rice.
Nutrition Facts : Calories 755.2, Fat 4.9, SaturatedFat 0.4, Cholesterol 0.3, Sodium 9525.5, Carbohydrate 177.5, Fiber 0.5, Sugar 156.1, Protein 7.2
Tips:
- Choose the right shrimp. Medium or large shrimp are best for this dish, as they will hold up well to the caramelization process.
- Use fresh garlic. Fresh garlic has a more intense flavor than dried garlic, and it will caramelize more easily.
- Don't overcrowd the pan. When cooking the shrimp, make sure to give them enough space so that they can brown evenly.
- Cook the shrimp in batches if necessary. If you have a lot of shrimp, you may need to cook them in batches. Just be sure to adjust the cooking time accordingly.
- Don't overcook the shrimp. Shrimp cook very quickly, so it's important to watch them carefully and remove them from the pan as soon as they are cooked through.
- Serve immediately. Caramelized garlic shrimp is best served immediately, while it is still hot and crispy.
Conclusion:
Caramelized garlic shrimp is a delicious and easy-to-make dish that is perfect for a quick weeknight meal or a special occasion. With its sweet and savory flavor, this dish is sure to please everyone at the table. So next time you're looking for a new way to cook shrimp, give this recipe a try!
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