Defrost and peel the prawns.
Quarter the onion and cut into thin slices. Chop the garlic and ginger very finely. Cut the chilli pepper in half lengthways, deseed and chop finely. Peel the carrot and cut into thin slices. Cut the peppers into small pieces, finely slice the spring onions. Bend the lemongrass a few times to release flavour.
Heat the sesame oil in a pan and sauté the prawns in it.
Add the onion, garlic, ginger and chilli and cook.
Deglaze with the soy sauce and add the carrot, peppers, spring onions and lemongrass. Sauté for about 5 minutes.
Add the rice drink and bring to the boil. Then season to taste with sea salt, soy sauce and lemon juice.
Note: remove the lemongrass before serving.