Prawn and Thai Basil Yuk Sung

Chop the prawns into small bite sized pieces. Marinade with salt, white pepper, sugar, fish sauce, light soy and cornflour. Set aside.

Mix the sauce ingredients together and set aside.

Blitz the chillies, garlic, shallots and 2/3 of the scallion in a blender of food processor until they're finely chopped but still have some texture

In a hot wok, add 2 tbsp of groundnut oil. Once the oil is hot, add the blitzed aromatics and stir fry for 2 mins on medium heat until fragrant. Do not let the garlic burn or turn too golden brown.

Add the chillies, two thirds of the scallion and stir fry for 1 min.Then add in your prawns. Stir fry for 3mins.

Now add the fresh basil leaves, water chestnuts and sauce. Stir fry for a further 1-2mins until the leaves have shrivelled.

To plate, dish the prawn mixture into a bowl, garnish with the rest of the chopped scallion. Place it in the centre of a large plate. Surround the bowl with some baby gem lettuce leaves. Ready to serve.