Combine all the ingredients for the salad dressing and set aside.
Cook the cabbage in boiling water for 2 minutes, then drain and refresh under cold running water. Drain thoroughly, then toss the cabbage in a bowl with the dressing.
Add the prawns and pork to the cabbage and stir well to combine, then set aside while you fry the shallots.
Heat the oil in a wok over a high heat. When the oil starts to shimmer, add the shallots and stir-fry until crisp and golden. Remove from the wok using a slotted spoon and drain thoroughly. Scatter the crispy shallots and the chopped peanuts over the salad, then serve.