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Main course · Vietnamese

Tom Rim (Caramel-Braised Prawns)

25 min Serves 4 ~156 kcal/serving ~£11.00 (£2.75/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 500 g raw king prawns, peeled and deveined
  • 40 g caster sugar
  • 2 tbsp fish sauce
  • 3 garlic cloves
  • 2 shallots
  • 2 spring onions
  • 1 fresh red chilli

Nutrition (per serving)

Calories
156 kcal
Protein
22.4 g
Carbohydrate
14.1 g
of which sugars
11.9 g
Fat
0.8 g
of which saturates
0.3 g
Fibre
0.8 g
Salt
2.34 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Melt the caster sugar in a wide pan over a medium heat until it turns a deep amber caramel.

  2. 2

    Add the fish sauce and 2 tablespoons of water (it will bubble fiercely), then stir in the chopped garlic and shallots.

  3. 3

    Add the prawns and toss to coat in the caramel. Cook for 4-5 minutes, turning, until the prawns are pink and cooked through and the sauce clings to them.

  4. 4

    Scatter with sliced chilli and spring onions and serve with rice.

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