Spiced Mekong Delta Prawns: Tom Huong Cay

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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