In a small mixing bowl, whisk together water, Sriracha, soy sauce, and brown sugar until the sugar is fully dissolved. Set aside.

Place a large skillet or wok over high heat and add vegetable oil. Heat for about 1-2 minutes until shimmering.

Add peeled and deveined shrimp to the skillet in a single layer. Cook undisturbed for 2 minutes until bright pink.

Flip the shrimp, move them to the edges of the pan, and add toasted sesame oil, minced garlic, minced ginger, and red chilli flakes. Sauté for 30 seconds.

Pour the prepared sauce into the pan with the shrimp and aromatics. Toss to coat the prawns and allow to bubble for 1-2 minutes until sauce thickens.

Remove from heat, garnish with chopped spring onions and toasted sesame seeds. Serve immediately over steamed rice.