INGREDIENTS

• 1 garlic clove

• ginger

• 2 carrots

• 2 Lebanese cucumbers

• coriander

• 300g red cabbage

• 2 x 200g peeled prawns 2

• 1 lime

• 2 x 50g aioli mayonnaise 3

• 40g sambal oelek 17

• 40g shredded coconut 17

• 1 tbs soy sauce 6

• 2 tsp honey

• 1 tbs neutral-flavoured oil

Allergens: Shellfish, Egg, Soy, Sulphites. May contain traces of other allergens

METHOD

1.       Prep Ingredients

Crush or finely chop the garlic. Peel and finely grate the ginger. Shred the carrots using julienne peeler or coarsely grate with a box grater. Halve the cucumbers lengthwise, then thinly slice on an angle. Finely chop the coriander, keeping the leaves and stems separate. Thinly shred the cabbage with a sharp knife or mandoline.

2.       Marinate prawns

Combine the garlic, ginger, coriander stems, 2 tsp soy sauce and 1 tsp honey in a large bowl. Add the prawns and toss to coat.

3.       Make slaw dressing

Finely grate the zest of half the lime*, then juice the half. Combine the aioli, sambal oelek, lime zest, 2 tsp lime juice and 1 tbs cold water in a bowl, then season with salt and pepper.

4.       Toast coconut

Put the coconut in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.

5.       Cook prawns

Heat 2 tsp oil in the same pan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Remove from the pan.

6.       Get ready to serve

Put the carrot, cucumber, coriander leaves, cabbage and half the dressing in a large bowl, season with salt and pepper, then gently toss to combine. Divide the slaw and prawns among plates. Drizzle with the remaining dressing and scatter with the toasted coconut to serve.