Recipe Ingredient
- 500g small prawns
- 4 spring onions
- 1 tbsp vegetable oil
- 2 tbsp caramel sauce
- 1 tbsp fish sauce
- Large pinch of salt
- 1 tbsp sugar
- Caramel sauce (Nuoc Mau):
- 2 tbsp granulated sugar
- 1/2 cup water
Instructions
- Wash the prawns and remove their heads but leave the shells.
- Cut the white parts of the spring onion and crush lightly. Cut the green parts into 5cm strips and set aside.
- Heat oil in a pan. Saute the white part of the spring onions gently until fragrant. Add the prawns and toss until they begin to turn pink.
- Add the caramel sauce, fish sauce, salt and sugar. Reduce the sauce until the prawns are coated in a sticky gravy.
- If the mixture starts to burn, add a little water until a dense sauce is formed. Add the green spring onion and stir until wilted.
- To make the Caramel Sauce: Put sugar in a small saucepan with 2 tsp of water. Gently melt the sugar in the water. Continue to cook until the sugar caramelises, turning into the colour of strong black tea.
- Remove from heat and stir in remaining water, a little at a time. Swirl the pan so that the caramel dissolves in the water.
- When the caramel and water have combined, pour into a jar and store in the refrigerator for future use.
