Bring 200 ml water and 1 pinch of salt to the boil. Add Bulgur and let it swell on low heat for 8-10 minutes.
Wash and finely dice the tomatoes. Wash cucumber, peel if necessary, cut in half lengthwise and remove seeds. Cut the cucumber into small cubes. Clean and wash spring onions and cut into rings. Wash the herbs, shake dry and chop the leaves coarsely.
Dissolve the stock in 100 ml hot water. Stir in 3 tablespoons of oil and lemon juice. Season to taste with salt, pepper and cumin. Add spring onions, tomatoes, cucumber, herbs and bulgur and mix immediately.
Rinse the prawns and pat them dry. Mix saffron and wine. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for about 2 minutes on each side. Add butter and melt. Season prawns with salt and pepper.
Deglaze with the wine mix and simmer for 2 minutes. Serve with bulgur salad.