Diana's Vietnamese Caramel Shrimp
- Cuisine: Asian
- Course: Main Course
- Features: Fast
Summary:
Growing up in what was then Saigon, Diana My Tran, 50, admits that she and her eight siblings were spoiled by their mother and two aunts, who took them to many good restaurants.
War brought an end to all of that and devastated her family. My Tran fled with her husband and his parents and her younger brother. They settled in Carlisle, Pa. Homesick, she turned to cooking. Her "finicky eating habits" helped her remember precisely how her favorite childhood dishes tasted. Finding authentic Vietnamese ingredients, however, was a challenge.
In the mid-1970s, My Tran moved to the Washington area. She now lives in the District, where she owns a bridal salon. Over the years, the influx of Asian immigrants in the region led to "so many more choices" to shop for Vietnamese ingredients, she says.
Her 2000 book, "The Vietnamese Cookbook," was one of the first in this country to focus on Vietnamese food. This is her favorite recipe, served traditionally with rice and a bowl of soup.
4 to 6 servings
Ingredients:
- 1 to 1 1/2 pound medium shrimp, peeled and deveined
- 2 tablespoons oyster-flavored sauce
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon flour
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/4 cup water, or more as necessary
- 1 tablespoon sugar
- 1 small onion, chopped
- 1/2 to 1 red chili pepper, thinly sliced
- Freshly ground black pepper
- 2 teaspoons lime juice
- 4 to 5 sprigs cilantro, for garnish, optional
Directions:
In a large bowl, combine the shrimp with the oyster-flavored sauce, salt, cayenne pepper and flour. Set aside to marinate for 5 to 10 minutes.
In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown, about 3 minutes.
Transfer the shrimp to the skillet or wok, discarding any marinade.
Cook the shrimp, stirring occasionally, until they begin to turn pink. Add the water and sugar and simmer for 3 minutes. Add the onion and cook, stirring constantly, for 2 minutes. Add the chili pepper and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.
Garnish with cilantro, if desired. Serve immediately.
Recipe Source:
Adapted from "The Vietnamese Cookbook," by Diana My Tran (Capital Books, 2003).
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