Paul,
Am giving you my personal recipe first. I'll try and compare with a Malaysian Thai officer friend's with whom I get to feel no pain frequently. He is a good Thai chef by hobby. Here goes:
8 garlic cloves, minced
10 chili padi, minced
2 tbsps finely chopped coriander roots and leaves
1/4 cup of Thai fish sauce
1/4 cup of lime juice
2 tbsps of sugar
Blend the whole lot, then fridge it for a while. Serve 4. If your kaki-s are gelee about the prawns, sock to them steamed crabs ( 10 mins in the steamer ) with the shell intact.
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