I consider myself lucky to be in Oklahoma, where there is a lovely Vietnamese community. This is how I would Americanize prawns with coconut caramel. Although it may be made on the stovetop, you’ll need extra pots and pans. It is made in an Instant Pot®. I adore serving this with coconut milk-cooked jasmine rice.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons coconut water
- 7 tablespoons white sugar
- ½ cup coconut water
- ¼ cup fish sauce
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 tablespoons minced fresh ginger root
- 1 tablespoon finely grated garlic
- ¼ teaspoon crushed black pepper
- 2 teaspoons tapioca flour
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
- Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
- Once pressure cooker reads “Hot” the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
- Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
- Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 0 g |
| Sodium | 1337 mg |
| Sugars | 22 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
It was barely edible. I added no salt but was way to salty. I would not make again.
Edible is the best I can say. The shrimp was overcooked to nuggets. If I make this again I would make it in a skillet so that the shrimp only cooks until opaque leaving the shrimp flavor intact. This is NOT an Instapot recipe!