Ingredients

1/2 cup water
1/3 cup brown sugar
2 teaspoons lemon juice
2 tablespoons fish sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon minced ginger
pepper
1 pound jumbo shrimp, peeled and deveined
1-1/2 tablespoons vegetable oil
2 shallots, thinly sliced
3 cloves of garlic, minced
4 green onions, chopped
1-1/2 tablespoons lime juice

Cooking Instructions

In a small saucepan over medium-high heat, add 1/4 cup of the water and the brown sugar. Bring to a boil; then turn the heat down to medium and cook until sluggish bubbles form and the mixture has thickened (6 to 7 minutes.) Carefully add the remaining 1/4 cup water and lemon juice and cook until the caramel is dissolved (about 5 minutes.) Remove from heat and set aside.

In a large bowl, mix together the fish sauce, sesame oil, sugar, ginger and pepper to taste. Add the shrimp and stir to coat.

Heat a wok or skillet over medium-high heat. When hot, add the vegetable oil and shallots and cook, stirring frequently, for 2 minutes. Add the garlic and cook for another minute. Add the shrimp, using a slotted spoon to drain off the marinade, and cook until seared on both sides (2 to 3 minutes.) Add the green onions, remaining marinade and 2 tablespoons of the caramel and stir to coat. Stir in the lime juice and serve.

Makes 4 servings

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recipe courtesy of elliemay.com