Clean, wash and halve the beans and cook in boiling salted water for about 10 minutes. Pour beans onto a sieve and rinse with cold water. In the meantime peel and finely dice the onions and garlic. Wash shrimps thoroughly and dab dry with kitchen paper. Heat the oil in a pan and fry the prawns for about 3 minutes, turning them over. Remove the prawns from the pan and keep warm.
Sauté the onions and garlic in a frying pan until translucent, stir in the Sambal Oelek and lemon juice and fry for approx. 1 minute, turning over. Add beans, lemon grass and bay leaf and fry for another 2-3 minutes while turning. Deglaze with coconut milk, add prawns and simmer covered for another 10 minutes. Then season to taste with salt, pepper and sugar. Serve the fiery bean pan garnished with lemon spiral, red chillies and mint as desired