Put half the chilli and half the garlic in a blender.
Add sugar, onion, one punnet of tomatoes and spring onions and chopped herbs with one glass of water and vegetable oil. Season with salt to taste.
Heat up the oil, chop the remaining chilli and garlic and add to wok and saute until soft and then add remaining tomatoes. When tomatoes are soft add in the seafood, some water, lemon, lime leaves and blended chilli mix and heat until cooked.