Vietnamese · beginner
Vietnamese Caramelized Lemongrass Shrimp
Succulent shrimp tossed in a garlic-scallion oil base and finished with a sticky, savory-sweet fish sauce glaze infused with finely minced lemongrass.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Whisk the halal fish sauce, coconut sugar, and 1 tablespoon of warm water in a small bowl until the sugar dissolves completely.
- 02
Heat the vegetable oil in a wide skillet or wok over medium-high heat until glistening.
- 03
Add the minced lemongrass and garlic to the pan, sautéing for 1 minute until fragrant and light golden brown.
- 04
Increase heat to high, add the shrimp in a single layer, and cook for 1 to 2 minutes until turning pink on the bottom.
- 05
Flip the shrimp, pour in the prepared sweet-savory fish sauce glaze, and toss continuously for 2 minutes until the liquid reduces to a sticky coating.
- 06
Stir in the scallions, cook for 30 seconds until slightly softened, and remove from heat to serve immediately over warm rice.
A LITTLE KITCHEN KNOW-HOW
Caramel Glaze Reduction (Rim)
Reducing a sweet and salty sauce rapidly in hot oil and aromatics to create a thick, sticky glaze that encapsulates seafood or meats.
Notes from the kitchen
- Mince the lemongrass as finely as possible so it integrates smoothly into the syrup without feeling woody.
- Keep the heat high during glaze reduction so the sugar caramelizes fast without overcooking the shrimp.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
