Defrost the frozen shrimps. Peel onion and carrot, dice very finely. Heat 1 tablespoon of oil in a pot and sauté both in it. Add lentils and 300 ml water. Bring to the boil, cover and cook for 25-30 minutes.
Lenses may need to be drained. Season to taste with vinegar, salt, pepper and about 1 teaspoon sugar. Wash parsley, shake dry, cut into thin strips and mix in. Let it cool down.
Peel prawns, except for the tail fin. Cut the back lengthwise and remove the dark gut. Wash shrimps and pat dry.
Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 3-4 minutes. Season with salt and pepper. Arrange on the lentil salad.