@billiejenkin1: Peel and devein large prawns, leaving the tails attached for presentation. Heat vegetable oil in a wok over high heat and quickly sauté minced garlic and sliced red chili until fragrant. Add the prawns and stir-fry until they begin turning pink. Mix fish sauce, oyster sauce, soy sauce, and a small amount of sugar, then pour the mixture into the wok. Toss everything rapidly until the prawns are cooked and coated with the glossy savory sauce. Add plenty of fresh Thai basil leaves and stir just until wilted and aromatic. Finish with a squeeze of lime juice and sliced fresh chili. Serve immediately with steamed jasmine rice, allowing the spicy basil sauce to soak into the rice.

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