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Ingredients
- Serves 2-4 people
4 600 g jumbo river prawns
2 tbsp annatto oil (asian market)
pinch pepper
3 tbsp fish sauce
1 tbsp sugar
2 tbsp vegetable oil
4 garlic cloves (diced)
2 red asian shallots (diced)
pinch sea salt
200 g water spinach (blanched)
1 tbsp oyster sauce (mixed with 1 tbsp water)
garnish:
2 spring onions (sliced on diagonal)
small handful coriander
mixed edible flowers
Recipe: Seared Jumbo Prawns in Annatto Sauce (Tom Cang Kho Tau)
Luke catches the river prawns indoors in a giant shed at District 7. A unique experience where you can fish, relax, drink beer and cook all for $6AU.
- Easy
- 20 min
- 20 min
- 10 min
- 5 steps
- 14 Ingredients
- Easy
- 5 steps
- 14 Ingredients
- 20 min
- 20 min
- 10 min
Instructions
-
Prepare prawns
- Cut the prawns in half, removing the vein and picking out the prawn tomalley and placing it into a small mixing bowl.
- The shell should be intact.
- Add 1 tablespoon of annatto oil, pinch of pepper & 1 tablespoon of fish sauce to the bowl & mix
- well. Set aside.
-
Make sauce seasoning
In another mixing bowl, add 1 cup of water, 1 tbsp annatto oil, 1 tbsp sugar and 2 tbsp fish sauce. Stir and set aside.
-
Stir fry water spinach
- In a hot saucepan, add oil, half the garlic then the water spinach. Stir-fry the water spinach for 1 minute.
- Add the oyster sauce mixture and stir-fry for another 1 minute. Set aside.
-
Sear prawns
- In a hot saucepan, add oil, remaining garlic & red shallots. Sauté for 1 minute or until fragrant.
- Sear the prawns for 1 minute on each side then remove and keep warm.
-
Add sauce and prawns
- In the same pan, add the seasoned annatto water, stir then turn the heat to high.
- Add the prawn tomalley and stir again and simmer for 4 minutes until slightly thickened.
- Now return the prawns to the pan and cook for a further 3 minutes or until cooked.
- Taste the sauce and season accordingly, adding more salt and pepper if needed.
Garnish and Serve!
Transfer water spinach to a plate, place 2 prawn halves on top of the water spinach. Scoop a generous amount of sauce over the prawn and garnish with spring onion, coriander chilli & edible flowers.
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Ingredients
- Serves 2-4 people
-
4 600 g jumbo river prawns
-
2 tbsp annatto oil (asian market)
-
pinch pepper
-
3 tbsp fish sauce
-
1 tbsp sugar
-
2 tbsp vegetable oil
-
4 garlic cloves (diced)
-
2 red asian shallots (diced)
-
pinch sea salt
-
200 g water spinach (blanched)
-
1 tbsp oyster sauce (mixed with 1 tbsp water)
-
garnish:
2 spring onions (sliced on diagonal)
-
small handful coriander
-
mixed edible flowers
Nutrition
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