To start, take 2 sticks of lemongrass and roughly chop them. Then, place into the food processor. At the same time add 1 teaspoon of tomato puree, along with 4 tinned peeled roast red peppers. Then, add 20 g of fresh coriander. Also, add 1 chilli and 2 cloves of garlic. Then, add 20 g of peeled ginger and 4 kaffir lime leaves. Crush all the ingredients.
Then, add 2 tablespoons of olive oil and 2 tablespoons of soy sauce into the food processor. Next, add 1 teaspoon of fish sauce and 1 teaspoon of sesame oil. Give that a good mix.
Heat the pan, add 1 teaspoon of olive oil. Get all the paste right into the pan. Then, add 300 g of prawns. Give the pan a little shake to make sure that all prawns are covered with the paste.
Next, add 200 g of sugar snap peas and 400 g of coconut milk. Bring it to the boil, then, simmer for 3 minutes. Sprinkle 20 g of chopped coriander and cook literally for more 30 seconds. Then, add 2 tablespoons of lime juice.