Quick Weeknights · Vietnamese
Tom Rim Man
Prawns caramelized into a sticky, savory glaze that demands a large bowl of white rice.
Why This Works
The classic Vietnamese technique of caramelizing sugar provides a complex, smoky sweetness that cuts through the briny shrimp.
The Upgrade
Add a splash of coconut water during the reduction phase for an even deeper, more complex sweetness.
Chef's Secret
Michelin TechniqueLeave the shells on; they protect the meat from overcooking and help the glaze cling to the surface of the shrimp.
Ingredients
Total time including resting: 30 min
Directions
In a heavy skillet, melt sugar over medium heat until it turns a deep amber caramel color.
5 minImmediately add shallots and garlic, stirring quickly to prevent burning the sugar.
1 minAdd the shrimp and turn the heat to high; sear until the shells turn bright pink.
3 minStir in the fish sauce; the liquid will bubble aggressively as it deglazes the pan.
2 minContinue to cook, tossing constantly, as the liquid reduces into a thick, sticky glaze covering the shrimp.
5 minSeason generously with cracked black pepper to provide a sharp contrast to the sweet caramel.
1 minGarnish with scallions and serve immediately while the glaze is piping hot.
1 minWine Pairing
Cru Beaujolais
Red Wine
The BottleMarcel Lapierre Morgon
The succulent fruit and savory, earthy undertones of a Morgon provide the necessary complexity to match caramelized, savory-sweet prawns. Its light tannin structure ensures the wine doesn't fight with the sticky glaze.
Nutrition per Serving
210
calories
22g
protein
12g
carbs
7g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pickled Carrots and Daikon
The sharp acidity of these quick pickles cuts through the rich, sticky caramel glaze of the prawns.
Ingredients
Directions
Whisk the vinegar, sugar, salt, and warm water in a non-reactive bowl until the sugar is fully dissolved.
Combine the carrot and daikon matchsticks in a clean glass jar or bowl.
Pour the pickling brine over the vegetables, ensuring they are completely submerged.
Allow the mixture to sit at room temperature for 15 minutes to soften the crunch and develop acidity.
Drain slightly before serving alongside the prawns.
Side Dish
Steamed Cucumber
Sliced cucumbers served cool provide a watery, refreshing contrast to the intense, salty sweetness of the main.
Ingredients
Directions
Slice the cucumbers into precise 1/8-inch thick rounds.
Toss the cucumber slices with sea salt in a colander and let drain for 10 minutes to remove excess moisture.
Whisk the rice vinegar, sesame oil, and sugar in a chilled bowl until fully dissolved.
Pat the cucumber slices dry with a clean kitchen towel to ensure a crisp texture.
Toss the cucumbers gently in the dressing until evenly coated.
Refrigerate for 5 minutes and serve immediately alongside the Tom Rim Man.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.
This Tom Rim Man came out incredible. The chef's secret tip is worth the price of admission.