Lay out the prawns on a double layer of kitchen paper and pat them dry with more kitchen roll – if they’re wet they don’t fry well.
Halve the sugar snaps down the middle, lengthways, so that you can see the peas peeking out. Heat the oil in a frying pan until hot then add the sugar snaps and stir- fry for about 30 seconds.
Add the prawns, chilli and garlic, turn the heat down a little and stir-fry until the prawns have just turned pink.
Throw in the fish sauce, sugar and lime juice and stir around to help the sugar dissolve, then add in the basil.
Serve with rice and scattered with seeds or nuts if you like.