Ingredients
¼cupfish sauce
2tbspdark brown sugar,packed
½tspcrushed red pepper flakes
½cupwater
¼cupVegetable Oil
1mediumyellow onion,finely chopped
5clovesgarlic,minced
2lbsextra large shrimp,peeled and deveined, thawed if frozen
3scallions,white and green parts, thinly sliced
⅓cupfresh cilantro,chopped
Preparation
Combine the fish sauce, dark brown sugar, crushed red pepper flakes and water in a medium bowl and whisk until brown sugar is dissolved.
Heat the vegetable oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and translucent. Add the garlic and cook a few minutes more. Do not brown.
Turn the heat up to medium-high and add the shrimp. Cook, stirring frequently, until the shrimp are just barely pink and still translucent in spots.
Add the fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through.
Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.
