There’s a magical Vietnamese shrimp dish that has become my absolute favorite – Tôm Rim. Every time I visit my favorite Vietnamese eatery, I find myself ordering this dish multiple times. What makes it so special, you ask? Well, let me share the secrets of this delightful recipe with you.

The Charm of Tôm Rim: Vietnamese Crispy Shrimp

This recipe is a celebration of flavors, combining the richness of shrimp with a perfect blend of spices and sauces. The best part? The shrimp is cooked with the shell on, creating a crispy and delicious exterior that makes it entirely edible – a crunchy delight for your taste buds.

Ingredients for Tôm Rim: Gather Your Goodies

Before we dive into the cooking process, let’s take a look at the ingredients you’ll need:

• 1 kg Whole Shrimp: Opt for a larger species with the shell on. You can skip the head, but keep it if you plan to make stock later.
• 50 grams White Sugar: While white sugar is the classic choice, brown or palm sugar can be used for a twist. Its role is to add sweetness and kickstart the caramelization process for that perfect sauce.
• 1 Finely Diced Onion: Choose yellow, sweet onions, or shallots based on your preference.
• 4 Cloves Finely Minced Garlic: Because what’s a Vietnamese dish without a generous amount of garlic?
• 1 Chili Pepper (Optional): Add a bit of spice to your shrimp. A simple green chili works, but if you’re feeling adventurous, try some Thai bird’s eye chili for an extra kick.
• 1 tsp Finely Grated Ginger: A touch of warmth to elevate the flavors.
• 1 tsp Red Chili Flakes (Optional): For those who love an extra punch.
• 3 tbsp Dark Soy Sauce: My go-to is Lee Kum Kee Dark Soy Sauce for its rich flavor.
• 1/2 tsp MSG: Aji No Moto is a great choice here.
• 1/2 tsp Freshly Cracked Black Pepper: Because freshly cracked is always better.
• 50 ml Fish Sauce: Nguyen Gia brand is a personal recommendation, especially if you’re after the best fish sauce for Vietnamese cuisine.
• Spring Onion: To taste, for that extra freshness.
• Cooking Oil: Use sunflower oil, soy, vegetable, or corn oil – whatever you prefer. A tablespoon or two is all you need.

Cooking Up Vietnamese Magic: Tôm Rim Instructions

Now, let’s turn these ingredients into a masterpiece:

1. Prepare the Shrimp: Use scissors to remove the head, legs, and optionally the tail from the shrimp. Place them in a large bowl.
2. Marinade Time: Add all the ingredients, except the cooking oil, fish sauce, and green onion, to the bowl. Mix thoroughly and let it marinate in the fridge for 15-30 minutes.
3. Sizzle and Simmer: Set a pan on medium-high heat, add oil, and when it shimmers, reduce to medium. Add the shrimp and marinade. Cook until the sauce thickens, becomes glossy, and sticks to the shells.
4. Finishing Touch: Add fish sauce and green onion, toss the pan to coat, and turn off the heat. Transfer the shrimp to a serving dish.
5. Enjoy the Feast: Serve your Tôm Rim with rice or your preferred side dish, and savor the crispy, flavorful delight you’ve just created.

So, there you have it – the recipe for Vietnamese Crispy Shrimp, a dish that has won the hearts of many, including my husband and father-in-law. It’s time to embark on a culinary journey and treat yourself to the delightful world of Tôm Rim. Happy cooking! 🍤🌟

BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS

This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.

These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.

This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!

You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.

Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:

Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!