Drizzle the shrimp with lemon juice, defrost, rinse thoroughly under cold water and dry on kitchen paper. Clean / brush the mushrooms, remove the stem, halve and cut each into 3 pieces. Peel and halve the onion, cut into 3 parts and assemble into pieces. Clean and wash the spring onions and cut diagonally into rings. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add peanut oil (2 tbsp), heat and fry / stir-fry the onion pieces with the garlic clove cubes, ginger cubes and chilli pepper cubes. Add the prawns and fry them. Deglaze / pour on the chicken broth (200 ml), coconut milk (150 ml) and cream (50 ml). Season with the red curry paste (1 teaspoon) and add the mushrooms and spring onions. Let everything simmer for approx. 8-10 minutes and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), lemon juice (1 strong splash) and sweet soy sauce (1 tablespoon). Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.