Pat dry prawns, remove vein and make a small slit crosswise underneath each prawn to cut through the muscle to ensure they stay straight.
Place ¼ teaspoon Five Tastes Curry Paste on the centre of a wonton wrapper, place a basil leaf on top and place a prawn diagonally on wrapper so tail is just off the edge. Wrap wonton firmly around prawn, leaving tail protruding. Moisten edges with a little water to seal. Repeat with all prawns. (For larger prawns 2 wonton wrappers may be required).
Combine lime juice and palm sugar in a small bowl, heat in the microwave for 15 seconds to dissolve sugar. Chill. Stir in zest once cold.
Deep fry prawns in batches for 3 minutes. Drain on absorbent paper and serve immediately with lime dipping sauce. Dust with finely grated frozen red chilli to garnish.