Spiced Mekong Delta Prawns: Tom Huong Cay

Ingredients

• 10 1/2 ounces large prawns, shelled and deveined with tail intact
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 teaspoon oyster sauce
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon red curry powder
• 2 tablespoons vegetable oil
• 1/2 tablespoon fresh grated ginger
• 1/2 tablespoon minced garlic
• 1 tablespoon minced red Asian shallot
• 6 spring onion, cut into 2-inch lengths
• 1 tablespoon water
• 1 long red chili, finely sliced
• Jasmine rice, to serve

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