CARAMELIZED GARLIC SHRIMP (TOM RIM MAN)

"In this southern dish, the shrimp is first stir-fried in oil and sugar and then seasoned with garlic and fish sauce. What makes it especially delectable is the intense caramelized flavor and the savoriness of the shell-on cooked shrimp. To enjoy this dish, just suck on the shells, peeling and eating as you go."

2/3 pound raw medium shrimp, unpeeled
2 tablespoons vegetable oil
1 1/2 tablespoons sugar
1 clove garlic, chopped
1 shallot, chopped
4 tablespoons water
1 tablespoon fish sauce
1/4 teaspoon salt
5 sprigs cilantro, cut into 2-inch lengths

Lay the shrimp on a cutting board. Holding the shrimp down securely, use a sharp paring knife and carefully make a shallow cut through the shell in the back. Remove the black vein (but not the shell), and rinse. Clean all the shrimp in this way. Pat the shrimp dry with paper towels.

Heat the oil in a skillet over moderate heat. Add the shrimp and sugar and stir for 1 minute.

Add the garlic and shallot, stir 1 minute, and add the water, fish sauce and salt. Reduce the heat and cook until the shrimp are done and the pan is almost dry, about 1 minute or so.

Transfer to a plate, garnish with the cilantro and serve immediately.

Serves 4
Source: Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks by Mai Pham