Sauteed Shrimp in Fish Sauce Caramel

1. 1

   In a medium saucepan, combine the sugar with 1 tablespoon of water.

2. 2

   Cook over moderately high heat, swirling the pan, until an amber caramel forms, 4 to 5 minutes.

3. 3

   Remove from the heat and immediately add the fish sauce, soy sauce and 2 tablespoons of water.

4. 4

   Heat a large skillet over high heat until smoking.

5. 5

   Add 1/2 tablespoon of the canola oil and stir in half of the garlic and crushed red pepper; season with salt and pepper.

6. 6

   Add half of the shrimp in an even layer and cook over moderately high heat, turning once, until the shrimp are crisp on the outside and just white throughout, about 3 minutes.

7. 7

   Transfer to a plate.

8. 8

   Repeat with the remaining oil, garlic, crushed red pepper and shrimp.

9. 9

   Return all of the shrimp to the skillet; add the caramel sauce.

10. 10

    Cook over high heat, tossing, until the shrimp are hot and evenly coated, 1 to 2 minutes.

11. 11

    Scatter the watercress on a platter, top with the shrimp and sauce and serve.

12. 12

    Eat the shrimp with or without the shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.