• 1 lb medium shrimp, raw
  • 6 scallions
  • 1 tbsp peanut oil
  • 3 cloves garlic, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar, soft
  • ½ tsp salt
  • 1 red chile pepper, cut into fine strips
  • Caramel Sauce
  • 3 tbsps sugar
  • 3 tbsps water
  • 4 tbsps water


1. Caramel Sauce: To make the caramel sauce, combine 3 tbs sugar with 3 tbs water in a small pan. Stir over low heat, without boiling, until the sugar has dissolved. Bring the syrup to the boil, reduce the heat and simmer gently for about 4 minutes, until the syrup turns dark golden. Take care not to burn it. Remove the pan from the heat and add 4 tbs of water—it will spit and sizzle, and the caramel will form hard lumps. Return the pan to the heat and cook, stirring, until the lumps become liquid again. The sauce can be stored in the refrigerator for up to 1 week.
2. Prawns: Remove the prawn heads and, using a fine needle, devein prawns, leaving the tails, shells, and legs intact. Rise the prawns under running water and pat dry with paper towels.
3. Scallions: Finely chop half the scallions. Cut the rest into 1-1/2 inch long pieces and then finely shred the pieces into thin strips.
4. Cooking: Heat the oil in a heavy-based frying pan; add the garlic, chopped scalions and prawns, and cook over medium heat for about 3 minutes, tossing the prawns until they turn pink. Drizzle the caramel sauce and fish sauce over the top and cook for 1 minute. Add the lime juice, sugar, salt, and remaining scallion. Toss well and serve immediately, garnished with the red pepper. If the prawn shells are tender, they can be eaten, but supply finger bowls and napkins at the table so your diners can peel the prawns if they prefer.


Fish and Seafood, Seafood, Vietnamese


Lee Drake


4 servings



Asian : South East Asian : Vietnamese




- Wok