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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)
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.
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • 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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