Start by peeling and deveining the prawns and leave to one side.
Using a wok or pan, heat oil and fry garlic over a medium heat until fragrant then add prepared prawns and mix well until cooked - approximately 2-3 minutes.
Stir fry the prawns with the onion, mushroom, chilli and Thai chilli paste, moistening occasionally with a little stock or water until all vegetables are cooked and desired consistency is achieved.
To finish, season with fish sauce and oyster sauce and then add sweet basil and continue to stir until the aroma is released - approximately 1 minute.
The finished taste should be well balanced sweet and chilli with a strong sweet basil aroma.
Notes: This historically highly rustic Thai dish is a very quick stir-fry with Thai chilli jam, normally accompanied with Thai vegetables and rice.
Recipe contributed by Busaba Eathai as part of the Senses of Thailand promotion at Selfridges.