Shell, remove heads and de-vein shrimp but
Finely chop three green onions
(scallions). Cut the remaining two into thin strips 1 in long.
In a saucepan, heat sugar until golden.
Add 3 tablespoon of water, stir until sugar dissolves.
Boil, then simmer gently for about 3
minutes until caramel darkens but doesn't burn. Add remaining water
after removing pot from heat but take care it does not spatter. Reheat,
stirring quickly to remove lumps.
Pour oil in heavy pan and over medium
heat, fry chopped green onion (scallion) and garlic. Add shrimp and cook
for a few seconds until it turns pink.
Slowly add nuoc cham sauce and warm
caramel to the shrimp mixture.
Combine and cook 1 minute before adding
lime or lemon juice, salt, brown sugar and sliced green onion
Stir together and garnish with bell pepper