caramelized vietnamese shrimp

caramelized vietnamese shrimp
4 tsp chicken stock
could also use fish stock
1 tsp patis
aka Asian fish sauce
1/4 tsp salt
1 lb shrimp
1 tbsp vegetable oil
1 tbsp sesame oil
1 1/2 tbsp honey
could also use light brown sugar
2 cloves garlic
pressed or minced
1 whole shallot
chopped fine
3 whole thai chiles
minced, could also substitute with half a habanero pepper
2 tbsp cilantro
We have always wanted to learn how to make this. We found this recipe online to give it a shot. It all cooks pretty quickly and turns out pretty tasty considering the time and the effort involved. Adapted from a recipe posted on
Chop the veggies and measure out, combine, and reserve the chicken stock, fish sauce, and salt.
In order to devein the shrimp but keep the shell on, use small shears to cut a slit into the back of the shrimp, then pull out its digestive tract. Set the shrimp on a paper towel and pat them dry before cooking.
Preheat the vegetable oil and sesame oil in the skillet for about 2 minutes over medium-high heat.
Stir fry the shrimp and the honey for 1-2 minutes.
Add the garlic, shallot, and thai chiles and stir fry for another 1-2 minutes.
Pour in the chicken stock, fish sauce, and salt mixture, then bump up the heat to high. Reduce the liquid for about 1-2 minutes until almost all of it evaporates.
Garnish with cilantro just before serving. Enjoy immediately.