Quick Ca Kho To (Caramelized Seafood Braise)
Silky squid and shrimp braised in a caramel-fish sauce glaze with garlic and chili. A vibrant, slightly sweet Vietnamese favorite ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 220
- Protein
- 32g
Ingredients
- ¾ lb squid, cleaned and sliced into 1/2-inch rings
- ½ lb shrimp, peeled and deveined
- 2 tbsp granulated sugar
- 3 tbsp fish sauce
- 4 cloves garlic cloves, minced
- 1 whole bird's eye chili, sliced thin (or red pepper flakes to taste)
- 3 whole scallions, cut into 2-inch pieces
Instructions
- 1
Heat 1 tbsp oil in a 10-inch skillet over medium. Add minced garlic and chili slices, cook 30 seconds until fragrant.
- 2
Add sugar to the pan. Stir constantly for 90 seconds until it caramelizes to deep amber and smells nutty.
- 3
Pour in fish sauce — it will bubble and steam. Stir to combine with the caramel.
- 4
Add squid and shrimp to the pan. Stir gently for 2 minutes until they just turn opaque on the surface.
- 5
Reduce heat to medium-low. Simmer uncovered for 4 minutes, stirring once halfway, until shrimp curls and squid softens.
- 6
Remove from heat. Stir in scallions. Serve over steamed rice with pan sauce spooned over top.
Tools you’ll need
- 10-inch skillet or wok
- wooden spoon
- measuring spoons
- cutting board and knife
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