Special Diet

Lime and Ginger Coleslaw with 5-Spiced Prawns

cook 20 mins
  • 1/2 Chinese cabbage or pointed spring cabbage, thinly shredded
  • 2 carrots, coarsely grated
  • 200 g (7 oz) bean sprouts
  • 1 small bunch of coriander, finely chopped
  • 2 spring onions, thinly sliced
  • 1 tablespoon groundnut oil
  • 250 g (8 oz) shelled, raw jumbo king prawns
  • 2 teaspoons Chinese 5-spice powder
  • lime wedges, to serve
  • 2 teaspoons finely grated fresh root ginger
  • 2 tablespoons lime juice
  • 1 teaspoon palm sugar or soft light brown sugar
  • 2 tablespoons light soy sauce
  • 1 tablespoon groundnut oil
  • Toss together in a large bowl the cabbage, carrots, bean sprouts, coriander and spring onions and set aside.
  • To make the dressing, mix together all the dressing ingredients in a small bowl and set aside.
  • Mix the prawns with the Chinese 5-spice powder until well coated and heat the oil in a nonstick wok or frying pan over a medium-high heat. Add the prawns and toss to cook for 2–3 minutes, or until the prawns are pink and cooked through. Remove from the heat and drain the prawns on kitchen paper to remove any excess oil.
  • Toss the dressing with the vegetables and heap the coleslaw on serving plates. Scatter over the prawns and serve with lime wedges.
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