Shrimp in Coconut Caramel Sauce
My niece Paulina requested this savory-sweet comfort food from southern Vietnam, a region where cooks use coconut milk and coconut water for a sunny array of dishes. I happily obliged because it’s delicious and involves a nifty technique—coconut water is reduced with other ingredients until it caramelizes a bit to create a lovely syrupy sauce. Enjoy “tôm rim nước dừa" with rice and a simple vegetable, like charred Brussels sprouts. Choose a large skillet or sauteuse pan with a light interior to easily monitor the color changes during cooking.Serves 4
