Put a pan on the highest heat setting, once it starts smoking add 2 tablespoons cooking oil and 1 kilo large whole shell on prawns. Let them sizzle for a minute before turning them over.
Add all the other ingredients except for the lime (½ cup sliced garlic, 4-5 chopped dried red chillies, 1 tablespoon black pepper, and 10-15 kaffir lime leaves)
After a minute start mixing it with a spoon and keep mixing it while it's on high heat for 4-5 minutes until the prawns are cooked.
Turn off the heat and squeeze tbe juice of 1 lime into the pan and toss to mix thoroughly.
Serve and enjoy.
You can eat this on its own, or with lemon butter, sriracha, nam jim (Thai dipping sauce) or sweet chilli sauce. The chef has served it with green Thai seafood sauce.
