Pad dok khae

Method

1. 1 Remove the stamens and stems from the Sesbania grandiflora flower; leaving the stamens intact will result in a very bitter dish.
2. 2 Wash gently by hand and let them dry; the flowers are very delicate, so squeezing them too hard will crush them.
3. 3 Sauté minced garlic and chili for 30 seconds, then stir-fry shrimp for 90 seconds and remove from the pan.
4. 4 Pour the flowers into a very hot pan and stir for exactly 60 seconds.
5. 5 Sixty seconds is the limit; if the Sesbania grandiflora flowers are overcooked, they will wilt into water and lose their slightly bitter-sweet taste.
6. 6 Add the shrimp, season with fish sauce, oyster sauce, and sugar, then squeeze in some lemon juice and sprinkle with chopped scallions.