Ingredients : Serves 4

Preparation:

• Shell, remove heads and de-vein shrimp but retain tails.

• Finely chop three green onions (scallions). Cut the remaining two into thin strips 1 in long.

• In a saucepan, heat sugar until golden. Add 3 tablespoon of water, stir until sugar dissolves.

• Boil, then simmer gently for about 3 minutes until caramel darkens but doesn't burn. Add remaining water after removing pot from heat but take care it does not spatter. Reheat, stirring quickly to remove lumps.

• Pour oil in heavy pan and over medium heat, fry chopped green onion (scallion) and garlic. Add shrimp and cook for a few seconds until it turns pink.

• Slowly add nuoc cham sauce and warm caramel to the shrimp mixture.

• Combine and cook 1 minute before adding lime or lemon juice, salt, brown sugar and sliced green onion (scallions).

• Stir together and garnish with bell pepper strips.