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)
Recipe Courtesy of
Asian Food Network

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

  1. 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.


  2. 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.



  3. 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.


  4. 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.


  5. 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.

Garnish and Serve!

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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

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