INGREDIENTS
1 tbsp
oil
12 oz
shell-on tiger prawn, headless and deveined
1
bottle World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce (1 cup)
3
bird’s eye chilies, pounded
1/2 tsp
Sriracha chili sauce
1/2 tsp
fish sauce
2 tbsp
coconut milk
1 tbsp
water
5
Thai basil leaves, coarsely chopped