Vietnamese Caramel Shrimp - cooking recipe

Ingredients

2 tablespoons sugar
1/4 cup water
1 tablespoon oil
1 shallot, chopped
2 garlic cloves, chopped
1 teaspoon grated fresh ginger
1 small jalapeno pepper, deseeded and chopped
1 lb shrimp, peeled and deveined
2 tablespoons fish sauce
2 teaspoons fresh lime juice
ground black pepper
1 teaspoon sesame oil
1 tablespoon chopped cilantro

Preparation

Place sugar and water in a small pan over medium-high heat. Bring to a boil. Swirl pan occasionally (do not stir) until the caramel reaches a dark golden brown. Watch carefully to prevent burning. Set aside.
Heat oil in a skillet over medium heat until it shimmers. Add shallot, garlic, ginger and chili. Saute 3-5 minutes until vegetables soften and shallots are translucent.
Add the shrimp and 2 tablespoons of the caramel sauce. Add fish sauce, lime juice and black pepper. Simmer until the shrimp curl and turn pink, 2-4 minutes.
Remove from heat, stir in sesame oil and cilantro and serve over jasmine rice.