This recipe and others can be found in the following article:
Bugged Out in Thailand!
By Paul Ross
6 fresh Thai bird chiles, or substitute piquins, seeds and stems removed, chopped
5 shallots, peeled and chopped
10 cloves garlic, chopped
½ teaspoon shrimp paste
3 tablespoons vegetable oil
12 large prawns, peeled and deveined, tail on
1 teaspoon sugar
2 tablespoons fish sauce
½ cup chopped holy basil
With a mortar and pestle, pound the paste ingredients together to form a paste. It does not have to be smooth.
Place the oil in a wok, heat, and then add the paste and stir-fry until fragrant.
Add the prawns and stir-fry until cooked, about 2 minutes.
Add the sugar and fish sauce and stir. Remove from the heat and add the basil.