1. Rinse prawns, remove head and shell, devein, marinate with salt, black pepper and a little olive oil.
2. Prepare prawn sauce. Add oil to heated skillet, pan fry prawn heads and shells, add minced shallot and garlic, when the prawn heads and shells brown, add butter and a bit of shredded leek, sauté, then deglaze with wine. Pour half bowl of water in, simmer for 10 minutes to release flavours from prawn heads. Turn heat off, strain prawn heads and shells, keep the prawn sauce.
3. Add oil to heated skillet, pan fry prawns in medium heat, melt butter, add garlic slices, pan fry slowly until prawns are cooked.
4. Remove cooked prawns from skillet, deglaze with Shaoxing wine, pour prawn sauce in, turn to high heat, add thyme and basil, melt more butter, mix well.
5. Return prawns into the sauce, turn heat off, add lime zest and juice, serve.