Bong Dien Dien Xao Tep (Sesbania Flowers with Shrimp), No Added Refined Sugar

Method

1. Rinse 200g shrimp, put them in a basin with 1 tablespoon salt and 3 tablespoons vinegar, work them gently for 2 minutes, then rinse 2 to 3 times and drain.
2. Strip the tough stems from 200g sesbania flowers, keeping only the blossoms, then wash and drain. Rinse 50g bean sprouts and drain.
3. Trim the roots from the spring onion, wash and cut into short lengths. Peel and slice the shallot. Peel, crush and mince the garlic.
4. Marinate the shrimp with 1 teaspoon seasoning powder, 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon oyster sauce and 1 teaspoon black pepper. Mix well and leave for 10 minutes.
5. Heat 2 tablespoons cooking oil in a pan and fry the shallot and minced garlic until fragrant.
6. Add the marinated shrimp and stir fry for about 5 minutes until the flesh firms up.
7. Add the sesbania flowers and bean sprouts and stir fry for 2 minutes over high heat, then taste and adjust.
8. As soon as the flowers are just tender, add the spring onion, toss once and turn off the heat.

Tips

• Salt and vinegar in the washing water clear the slime and the raw smell from the shrimp.
• Sesbania flowers cook in moments, so 2 minutes over high heat is all they need to stay crisp.
• Pick off the flowers alone, since any tough stems left behind chew hard and cost the dish its sweetness.
• A full 10 minutes of marinating is what carries flavor into the shrimp.
• The spring onion goes in last, with a couple of turns before the heat goes off.