Tôm Kho Tiêu (Carmeralize Pepper Shrimp) is another easy and classic Vietnamese dish flavored with caramelized sugar, coconut juice, and black pepper. This dish has savory, sweet, and peppery notes. The level of saltiness compliments a hot bowl of steamy rice and lightly sauté veggies or a hot bowl of winter melon soup.
Ingredients (Serves 4)
1-1.5 lbs jumbo shrimp
4 tbsp olive oil
1.5-inch ginger piece sliced
4-5 garlic cloves halved
1 can Coco soda
1 tsp salt
2 tsp thick soy sauce/caramel sauce
4 tbsp fish sauce
3 tsp sugar
1 tsp chicken bouillon
1/4 to 1/2 tsp black pepper (depends on preference)
Cilantro (optional)
Thai chili (optional)
Method
Clean and devein shrimp. Can leave shells on or remove.
In a pot large enough for shrimp to fit, add olive oil, ginger, and garlic cloves. Sauté for 2-3 minutes on medium heat. Stir to prevent burning of aromatics.
Add Coco soda, salt, thick soy sauce, fish sauce, sugar, chicken bouillon, and black pepper. Bring to a simmer on medium-high heat. Let the mixture reduce for 5-7 minutes.
Add shrimp. Cook shrimp until they curl and become opaque in color. Approximately 8-10 minutes.
When shrimp are cooked, plate and garnish with cilantro and chili. Serve with hot steamy rice and leafy greens. Enjoy!
