Saigon Palace in Annapolis Maryland serves superb Vietnamese food .The spicy caramel shrimp has always been a winner with my friends and family.
1 1/2 tsp vegetable oil
1 garlic clove , minced
1/2 cup plus 2 tbs water
2 tsp asian fish sauce
3 tsp sugar
12 medium shrimp, shelled and deveined
2 scallions , cut diagonally into 2 inch pieces
1/4 onion, cut into wedges
1 tbs cornstarch
Fresh coriander sprigs for garnish
In a 10 inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute garlic, stirring until golden. Add 1/2 cup water , fish sauce and 2 tsp sugar and simmer until sugar is dissolved. Remove skillet from heat.
In a small heavy skillet cook remaing 1 tsp sugar over moderately high heat until sugar melts and turns golden carmel and remove skillet from heat. Add some of water mixture to carmel, stirring until carmel is dissolved and transfer mixture back to larger skillet. Add shrimp and cook over moderately high heat, stirring 2 minutes. Add scallions and onion and cook, stirring occassionally until shrimp are just cooked through, about 2 minutes. In a small bowl stir together cornstarch and remaing 2 tbs water and stir into shrimp mixture. Cook shrimp mixture stirring until sauce is thickened and season with salt and pepper.
Garnish shrimp with coriander.