Tôm Rim | Vietnamese Caramelised Prawns

Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.

Rinse the prawns, pat dry, and peel as desired (you can leave the tail fin on for presentation). Finely chop the shallots and garlic cloves. Slice the chilli pepper into thin rings. Wash the spring onions and cut into approx. 2 cm pieces, separating the white parts from the green parts.

Heat the vegetable oil together with the brown cane sugar in a large pan or wok over medium heat. Allow to melt without stirring too much until the sugar dissolves and forms a golden-brown, fragrant caramel.