Vietnamese Caramelised Prawns (Tôm Rim)

Ingredients

• 400g tiger prawns, peeled (tails intact), deveined
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 tbsp sesame oil
• 1 tsp chilli flakes
• 3 tbs fish sauce
• Salt, sugar, olive oil and ground black pepper

Method
- Marinate the prawns with a bit of chopped garlic and shallot (keep the remaining chopped garlic and shallot for frying later), fish sauce, sesame oil, 1 tsp sugar, 1/2 tsp ground black pepper for 1 hour in a fridge.
- Heat oil in a heavy-bottom frying pan, add 2 tbsp sugar and cook until caramelised (please do not stir the sugar). Add the remaining chopped shallot and garlic into the pan and stir until fragrant. Then add the prawns and cook for 2-3 minutes, remember to turn the prawns over to cook evenly. Season the prawns with a bit of salt, chilli flakes and ground black pepper.
- Serve hot with fried vegetables and steamed rice.

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