Dehead and peel 12 raw prawns, leaving the tail shell attached. Split the prawns lengthways and remove any dark veins. Wash and dry. Lay the prawns on a baking sheet and drizzle with a little olive oil. Season, then cook under a hot drill for 3-4 mins, until the prawns are just opaque. In a bowl, mix together 1/2 tsp sugar, 3 tb thai fish sauce, 4 tb sweet chilli sauce, juice 2 limes, 1 chopped fresh chilli, 1 tb chopped fresh coriander and 1 tb chopped fresh mint.
Spoon the dip into 12 shot glasses. Drop a prawn into each glass and serve immediately.
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