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Shell and devein prawns. Remove heads but retain tails. Finely chop 3 spring onions. Cut the remaining 2 into thin strips 2½ cm long.
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In a saucepan, heat sugar until golden, add 3 tablespoons of water and stir until sugar dissolves. Bring to boil, then simmer gently for about 3 minutes until caramel darkens but doesn't burn. Remove pot from heat and add remaining water. Take care caramel does not spatter. Reheat, stirring quickly to remove lumps.
- Heat oil in heavy pan and fry chopped spring onion and garlic over medium heat. Add prawns for a few minutes until they are pink. Slowly pour fish sauce and warm caramel over prawn mixture in pan. Cook for 1 minute before adding lime or lemon juice, salt, brown sugar and spring onion slivers. Stir together and serve topped with capsicum strips.
