First prepare the vegetables - chop onion into small pieces; peel carrot and cook in water then cut into small circles; de-seed the red sweet pepper and cut into small square pieces; press garlic cloves.
Place the shrimp in a bowl with a little bit of salt and pepper.
In a cooking pot over heat, drizzle sesame oil and sunflower oil. Place in shrimps and cook lightly.
Add in the onion, red sweet pepper, carrot slices, garlic. Stir, keeping everything crisp. Don't let the onion get brown.
Combine one-half bouillon cube with glass of water, and stir into the pot.
Add in curry powder, red pepper powder, cayenne pepper, and chives.
Add white wine, and let the content simmer a short time.
Add soya cream. Then add ketchup and tomato paste, and let simmer.
Cut the chili pepper into rounds and remove the seeds, then add it to the pan with the shrimp and let simmer on low with the lid on the pan.
Prepare the potatoes - In another frying pan drizzle sunflower oil to coat evenly. Toss in the diced potatoes and stir to cover the potatoes in oil. Add pepper, salt, and rosemary. Stir fry until the potatoes begin to brown.
Add pressed garlic, and stir to make sure the garlic does not burn.
To assemble the plate - Cut tomato into a half moon piece, as big as you like, and arrange on a serving plate. Sprinkle pepper, salt, and parsley over the tomato slices. Scoop a large spoonful of shrimp with sauce onto the center of the plate. Garnish with tarragon.
Serve with a side of potatoes.

1 package faux shrimp/prawn
1 large potato, diced
1 onion
1 tomato
1 carrot
1 red sweet pepper
2 chili peppers
2 garlic cloves
salt and pepper
1/2 tablespoon curry powder
2 teaspoon spoon mild red pepper powder
1 teaspoon cayenne pepper
1 teaspoon chives
1 sprig tarragon
1/2 vegetable bouillon
2 teaspoon parsley
1 teaspoon rosemary
250ml soya cream
2 tablespoon ketchup
1 tablespoon tomato paste
Sunflower oil
Sesame oil
1.5 glass white wine
1 glass water