Caramel with seafood? It may seem like a bizarre pairing, but sweet and tangy flavors strike a perfect balance in this Vietnamese-inspired dish.
In the latest edition of our Sous Chef Series, Justine Kelly, chef de cuisine of San Francisco’s popular restaurant Slanted Door, whips up an exotic main course starring shrimp, lemongrass, ginger and raw palm sugar. Watch the video and see how easy it is to prepare this dish. Then grab the recipe and head to the kitchen to start cooking!
Check out all the other amazing chefs who’ve shared their personal recipes as part of the Sous Chef Series.
very nice good post
i live in caracas, venezuela and i will try to get palm sugar but it wont be easy. any other suggestions. here we have something similar called papelón made from sugar cane. it’s brown, and comes in a conical shape. thanks…janine