Ingredients:

1 pound tiger prawns
¼ cup holy basil tips
1 teaspoon sugar
2 tablespoons nam pla
3 tablespoons cooking oil
6 yellow spur chilies
5 shallots
10 garlic cloves
½ teaspoon shrimp paste

Methods:

Pound the spice mixture ingredients together just enough to mix them together. Shell the prawns, remove the heads, but leave the tail fins attached. Wash the basil. Put the oil in a wok over medium heat and add the chili paste. Stir fry until fragrant, then add the prawns and continue stir frying until they are done. Season with the nam pla and sugar. Mix everything together well and add the basil. Stir to mix and dip out onto a serving dish.