500 g deshelled prawns
1 tsp salt
½ tsp baking soda (optional)
1 cup basil leaves
2-3 whole dried chilies (cut into 5-cm sections)
5 cloves garlic (peeled and minced)
1½ tsp soy sauce
½ tsp sugar
1 tbsp Shaoxing wine (optional)
1 tsp sesame oil
1 tsp cornstarch (dissolved in some water)
Save the prawn shells in the freezer, and use it to make a seafood stock another time.
Stirring the basil in at the end retains its fragrance, but for extra freshness, garnish with more fresh basil after plating.
Stir the basil leaves in, and serve immediately.