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TPOTW
CARAMEL SHRIMP
Serves 2
1½ teaspoons vegetable or olive oil
1 garlic clove, minced
1/2 cup plus 2 tablespoons water
2 teaspoons Asian fish sauce (preferably nuoc nam*), or to taste
3 teaspoons sugar
12 medium shrimp or 8 to 10 large shrimp (about 1/2 pound), shelled and deveined
2 scallions, cut diagonally into 2-inch pieces
1/4 onion, cut into wedges
1 tablespoon cornstarch
Garnish:fresh coriander sprigs
*Available at Asian markets and some specialty foods shops
In a 10-inch heavy skillet heat vegetable or olive oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until golden. Add 1/2 cup water, fish sauce, and 2 teaspoons sugar and simmer until sugar is dissolved. Remove skillet from heat.
In a small heavy skillet cook remaining 1 teaspoon sugar over moderately high heat until sugar melts and turns golden caramel and remove skillet from heat. Add some of water mixture to caramel, stirring until caramel is dissolved, and transfer mixture back to larger skillet. Add shrimp and cook over moderately high heat, stirring, 2 minutes. In a small bowl stir together cornstarch and remaining 2 tablespoons water and stir into shrimp mixture. Cook shrimp mixture, stirring, until sauce is thickened and season with salt and pepper.
Garnish shrimp with coriander sprigs.