Pakon kho.
( Caramelized Shrimp ).

In Kampuchea Krom, the poor eat mostly seafood because seafood is plentiful and cheaper than meat, and that’s one of the reasons why there are many Khmer Krom recipes with seafood. My home town, Kamourn Sor( Rach Gia) province is famous for producing the best seafood, from fresh to dried, salty fish, squids and shrimp, to fishsauce *tirk trey*.
Shrimp caramelized with sweet touch of tomato base is is absolutely easy and delicious Khmer Krom country recipes.
• Ingredients :
  • 1 lb Large shrimp, shelled, de-veined
  • 4 Cloves garlic, minced
  • 1 Tablespoon Ketchup
  • 1 Tablespoon sugar
  • ½ Tablespoon fish sauce
  • ½ Tablespoon soy sauce
  • ¼ Teaspoon salt
  • 1 Tablespoon water
  • 2 Tablespoons vegetable oil
  • 5 Stalks green onions, chopped an inch in lenght
  • ¼ Teaspoon black pepper
• Procedures :
  In a large bowl, marinated shrimp with garlic, ketchup, sugar, fish sauce, soy sauce, salt, and water, set a side.
  Heat up a skillet or wok with high temperature.
  When skillet is hot, add oil and marinated shrimp, stirs well till shrimp turns darker pink color.
  Add green onion and black pepper, stirs well.
  Serve hot with rice.