Place the mushrooms in a small bowl, cover with hot water and set aside to soak for 30 minutes.
Drain, then cut off and discard the stalks and slice the caps.
Heat 1 tablespoon of the oil in a wok and stir-fry the spring onions, coconut and chilli for 2-3
minutes, until lightly browned. Add the mushrooms and stir-fry for 3-4 minutes.
Add the rice and stir-fry for 2-3 minutes, then add the stock and bring to the boil. Reduce the
heat and add the coconut milk. Simmer for 10-15 minutes, until the rice is tender. Stir in the
prawns and basil, heat through and serve.