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1
Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt.
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2
Rinse immediately under lots of cold water and press gently to drain well.
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3
In a shallow saucepan, combine the shrimp, 1/8 teaspoon salt, the fish sauce, and the caramel sauce and bring to a vigorous simmer over high heat.
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4
Add the onion and pepper and give the mixture a big stir to distribute the ingredients evenly.
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5
Continue cooking over high heat for another 10 to 14 minutes, or until the shrimp have turned an orange-brown and have a pleasant sweetness and chewiness.
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6
The total cooking time depends on the size of the shrimp.
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7
As the shrimp cook, they curl and release their juices to combine with the other ingredients.
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8
Expect a strong boil throughout and turn the shrimp occasionally with a spoon.
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9
If the pan begins to appear dry, splash in some water to coax the shrimp to cook longer.
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10
The juices eventually concentrate into a mahogany-colored sauce.
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11
When the shrimp are done, there should only be a few tablespoons of sauce left.
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12
Turn off the heat, add the oil, and stir to coat the shrimp.
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13
Taste and sprinkle in more pepper for added flavor.
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14
Transfer to a shallow bowl, scatter the scallion on top, and serve.
