Vietnamese Recipes & Cuisines (Seafood)

Sweet and Sour Shrimps Recipe

Ingredients : Serves 4

500 g

6 sprigs

1 tablespoon

3 cloves

2 tablespoons

1 tablespoon

1 tablespoon

1 tablespoon

1/2 teaspoon


Medium raw shrimps

Spring onions (scallions)


Garlic, finely chopped

Caramel sauce

Nuoc cham sauce

Lime juice

Soft brown sugar


Red pepper (capsicum), cut into fine strips

Method :
  • Remove the shrimp heads and using a fine needle, devein shrimps, leaving the tails, shells and legs intact.

  • Rinse the shrimps under running water and pat dry with paper towels.

  • Finely chop half the spring onions. Cut the rest into 4 cm long pieces and then finely shred the pieces into thin strips.

  • Heat the oil in a heavy based frying pan.

  • Add the garlic, chopped spring onion (scallion) and shrimps. Cook over medium heat for about 3 minutes, tossing the shrimps until they turn pink.

  • Drizzle the caramel sauce and nuoc cham sauce over the top and cook for 1 minute.

  • Add the lime juice, sugar, salt and remaining spring onion.

  • Toss well and serve immediately, garnished with the red pepper.

  • If the shrimp shells are tender, they can be eaten, but supply finger bowls and napkins at the table so your diners can peel the shrimps if they prefer.

Caramel Sauce :-

To make the caramel sauce, combine 4 tablespoons of sugar with 3 tablespoons of water in a small pan. Stir over low heat, without boiling, until the sugar has dissolved. Bring the syrup to the boil, reduce the heat and simmer gently for about 5 minutes, until the syrup turns dark golden. Take care not to burn it.

Remove the pan from the heat and add 4 tablespoons of water - it will spit and sizzle, and the caramel will form hard lumps. Return the pan to the heat and cook, stirring, until the lumps become liquid again. The sauce can be stored in the refrigerator for up to 1 week.

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