Peel, wash and thinly slice the carrot. clean, wash and cut spring onions into fine rings
Put the rice in about 1/8 l boiling salted water. Cover and let it swell at low heat for about 15 minutes. Add carrot and half spring onions and cook for about 10 minutes
Rinse the prawns and pat dry. Peel garlic and dice finely or press through. Heat the oil in a coated pan. Fry the prawns for 1-2 minutes on each side. Add garlic and fry briefly. Remove the prawns
Deglaze the meat with 100 ml water and lemon juice. Stir in stock and bring to the boil. Bind with sauce thickener. Stir in yoghurt. Do not let it boil any more! Season with salt, pepper and sugar. Put the prawns back into the sauce. Heat briefly. Serve everything. Sprinkle the rest of the spring onions over it