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1 1/2 teasp vegetable or olive oil
1 garlic clove, minced
1/2 cup plus 2 tabs water
2 teasps Asian fish sauce (preferably nuoc nam*), or to taste 3 teasps sugar
12 medium shrimp or 8 to 10 large shrimp (about 1/2 pound), shelled and deveined
2 scallions, cut diagonally into 2-inch pieces
1/4 onion, cut into wedges
1 tab cornstarch Garnish:fresh coriander sprigs
In a 10-inch heavy skillet heat vegetable or olive oil over moderately high heat until hot but not smoking and sautË garlic, stirring, until golden. Add 1/2 cup water, fish sauce, and 2 teaspoons sugar and simmer until sugar is dissolved. Remove skillet from heat. In a small heavy skillet cook remaining 1 teaspoon sugar over moderately high heat until sugar melts and turns golden caramel and remove skillet from heat. Add some of water mixture to caramel, stirring until caramel is dissolved, and transfer mixture back to larger skillet. Add shrimp and cook over moderately high heat, stirring, 2 minutes. In a small bowl stir together cornstarch and remaining 2 tablespoons water and stir into shrimp mixture. Cook shrimp mixture, stirring, until sauce is thickened and season with salt and pepper. Garnish shrimp with coriander sprigs.
1 garlic clove, minced
1/2 cup plus 2 tabs water
2 teasps Asian fish sauce (preferably nuoc nam*), or to taste 3 teasps sugar
12 medium shrimp or 8 to 10 large shrimp (about 1/2 pound), shelled and deveined
2 scallions, cut diagonally into 2-inch pieces
1/4 onion, cut into wedges
1 tab cornstarch Garnish:fresh coriander sprigs
In a 10-inch heavy skillet heat vegetable or olive oil over moderately high heat until hot but not smoking and sautË garlic, stirring, until golden. Add 1/2 cup water, fish sauce, and 2 teaspoons sugar and simmer until sugar is dissolved. Remove skillet from heat. In a small heavy skillet cook remaining 1 teaspoon sugar over moderately high heat until sugar melts and turns golden caramel and remove skillet from heat. Add some of water mixture to caramel, stirring until caramel is dissolved, and transfer mixture back to larger skillet. Add shrimp and cook over moderately high heat, stirring, 2 minutes. In a small bowl stir together cornstarch and remaining 2 tablespoons water and stir into shrimp mixture. Cook shrimp mixture, stirring, until sauce is thickened and season with salt and pepper. Garnish shrimp with coriander sprigs.