Directions:
- Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly.
- Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
- Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes.
- Add the shallots and ground pepper to taste; stir to combine.
- Cover chicken with marinade for at least 1/2 hr, preferably more.
- Grill or barbecue or stir-fry for about 3 minutes.
- NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.11 Kcal (1462 kJ) | ||
| Calories from fat | 0.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 45mg | 15% | |
| Sodium | 4150.86mg | 173% | |
| Potassium | 1239.6mg | 26% | |
| Total Carbs | 61.42g | 20% | |
| Sugars | 38.45g | 154% | |
| Dietary Fiber | 6.71g | 27% | |
| Protein | 29.69g | 59% | |
| Vitamin C | 18mg | 30% | |
| Iron | 2.6mg | 14% | |
| Calcium | 104mg | 10% | |
| Amount Per 100 g | |||
| Calories | 87.01 Kcal (364 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 11.22mg | 15% | |
| Sodium | 1034.59mg | 173% | |
| Potassium | 308.97mg | 26% | |
| Total Carbs | 15.31g | 20% | |
| Sugars | 9.58g | 154% | |
| Dietary Fiber | 1.67g | 27% | |
| Protein | 7.4g | 59% | |
| Vitamin C | 4.5mg | 30% | |
| Iron | 0.6mg | 14% | |
| Calcium | 25.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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