caramelized vietnamese shrimp

caramelized vietnamese shrimp
ingredients
all
4 tsp chicken stock
could also use fish stock
1 tsp patis
aka Asian fish sauce
1/4 tsp salt
1 lb shrimp
unpeeled
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
chopped
cookware
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 about.com.
1
Chop the veggies and measure out, combine, and reserve the chicken stock, fish sauce, and salt.
2
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.
3
Preheat the vegetable oil and sesame oil in the skillet for about 2 minutes over medium-high heat.
4
Stir fry the shrimp and the honey for 1-2 minutes.
5
Add the garlic, shallot, and thai chiles and stir fry for another 1-2 minutes.
6
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.
7
Garnish with cilantro just before serving. Enjoy immediately.
source: http://fishcooking.about.com/od/shrimprecipe1/r/viet_sugarshrmp.htm