VIETNAMESE TOM RIM

INGREDIENTS: SERVES 4

1 lb fresh water prawn or shrimp 16-20 count/lb.

1 shallot (finely chopped)

1 bunches of scallion

1 tablespoon fish sauce
, Nam Pla
½ teaspoon black pepper

CARAMEL SAUCE: 
⚫  2 tablespoon(s) of cooking oil for caramelization, preferably peanut oil,  but any vegetable oil will do.
⚫  2 tablespoon(s) of sugar
⚫  ¼ cup Red bell pepper strips,  1 inch by ½ inch
●  2 tablespoon(s) cooking oil for frying shrimp

DIRECTIONS: 

1.  In a wok or small pan, add 2 tablespoon(s) of cooking oil and allow the oil to get hot. Add the sugar
     and with a spatula stir the sugar in oil so that the caramel sauce is not congested into a clump. Once
     the sugar and oil take on a caramel color, set aside.

2.  In a wok or skillet, heat 2 tablespoons of cooking oil and add the prawns and saute them for 2
     minutes. Add the caramel sauce and with your spatula sautè everything together until the prawn
     turns pink all around and the juices have seem to have been sucked up by the shrimp. Serve
     immediately.  **SEE COOK'S NOTES**


**COOK'S NOTES** 
1.  You can serve these over steamed rice,  noodles,  or just as they are.