Tôm Rim (Vietnamese Braised Shrimp)

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Tôm Rim (Vietnamese Braised Shrimp)
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This plump shrimp braised in a bold caramel-and–coconut water sauce is so good, you'll want extra rice to eat it all up.

For the Braise:3 medium cloves garlic , finely chopped, divided1 to 2 bird’s-eye chiles , finely chopped1 tablespoon fish sauce, preferably VietnameseVegetables of your choice, such as raw cucumber cut into thin slices, or steamed cabbage or spinachIn a 2-quart saucepan, combine sugar and water and set over medium-high heat. Cook, swirling the pan to ensure even caramelization, until the mixture bubbles vigorously and becomes slightly golden, about 5 minutes.

In a large mixing bowl, combine shrimp, half of shallot, half of garlic, sugar, salt, chiles, and pepper, and marinate in the refrigerator for 30 minutes.Wipe out pan and return to medium-high heat. Heat oil until shimmering, then add remaining shallot and garlic. Cook, stirring occasionally, until softened and fragrant, 30 to 45 seconds. Add caramel sauce and fish sauce and let simmer until sauce has reduced by half, 7 to 8 minutes.Add shrimp and marinade ingredients and toss to coat.

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