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SHRIMP: Pat the shrimp with paper towels to remove excess moisture, and set aside. In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it's pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 11/2 teaspoons sugar or fish sauce, or both. Set aside. In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture. Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between 1/3 and 1/2 cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp's natural juices to release, thin out, and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen. Transfer the shrimp to a shallow bowl or plate and serve. About the Caramel Sauce: This key Viet ingredient is simply nearly burnt sugar; it's not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You've likely had caramel sauce in clay-pot (kho) dishes but didn't know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish. Don't fear the caramelization process. It's not overly dramatic, and the vinegar prevents crystallization, which can r
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Stainless saucepan for sauces, reductions, emulsifications
Brazilian-made tri-ply — excellent heat control for sauces
Ruby port — cheese pairing, reductions, poaching pears
Argentinian milk caramel — alfajores, churros, ice cream, filling
Mutant coconut meat — halo-halo, ice cream, Filipino desserts