1. Remove prawns' shell, but leave head and tail on.
2. Slice red pepper into thin strips.
3. Blend lemongrass, candlenuts, belacan, shallots, green chillis and garlic.
4. Heat oil in pan, stir-fry the blended ingredients until fragrant and dry on medium/high heat.
5. Mix coconut milk with 200ml water and pour into the blended ingredients.
6. Add red pepper, prawns, lemon leaves, mint leaves, sea salt and sugar.
7. Let it cook for 5 to 10 minutes.
8. Taste for seasoning and lastly, squeeze 1 lime for juice and serve.
