4 600 g jumbo river prawns
2 tbsp annatto oil (asian market)
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)
2 spring onions (sliced on diagonal)
small handful coriander
mixed edible flowers
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.
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.