• ¼ Chinese cabbage or pointed spring cabbage, thinly shredded
  • 1 carrot, coarsely grated
  • 100 g (3½ oz) bean sprouts
  • ½ small bunch of coriander, finely chopped
  • 1 spring onion, thinly sliced
  • 125 g (4 oz) raw peeled king prawns
  • 1 teaspoon Chinese five-spice powder
  • ½ tablespoon groundnut oil
  • lime wedges, to serve
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 1 tablespoon lime juice
  • ½ teaspoon palm sugar or soft light brown sugar
  • 1 tablespoon light soy sauce
  • ½ tablespoon groundnut oil

Toss together the cabbage, carrot, bean sprouts, coriander and spring onion in a large bowl and set aside.

Make the dressing by placing all the ingredients in a screw-top jar, adding the lid and shaking until well combined. Set aside.

Mix together the prawns and Chinese five-spice powder in a bowl until the prawns are well coated. Heat the oil in a wok or frying pan over a medium-high heat, add the prawns and stir-fry for 2–3 minutes until they turn pink and are cooked through. Remove from the pan and drain on kitchen paper.

Pour the dressing over the vegetables and toss together, then heap the coleslaw on 2 serving plates. Scatter over the prawns and serve with lime wedges.

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