Get a wok or pan. Add the 1 tbsp olive oil, garlic, onion, prawns, bay leaves, cherry tomatoes, 1 tsp balsamic vinegar, freshly milled black pepper, butter to your hot wok. Stir-fry for around 7 minutes, until the prawns are lightly golden. Cook only 1 min. more with lastly added tomato puree. Remove from the heat, and simmer at least 10 min.
Whisk 1 tbsp olive oils, 1 tsp balsamic vinegar and 2 tbsp lemon juice together.
Combine dressing and herbs in a large bowl. Pile the cooked prawns on top of the salad. Sprinkle with sesame seeds and blue poppy seeds. Serve with lemon wedges.