Serves 4
Preparation: 10 mins | Cooking: 10 mins

Ingredients:
400g raw prawns, peeled and deveined
½ tsp salt
½ tsp Spencers ground chilli
1 tsp Spencers Chinese five spice
1 tbsp Dandaragan olive oil
½ cabbage, thinly sliced
1 carrot, grated
½ cup coriander, roughly chopped
1 tsp Spencers garlic chopped
1 tbsp honey
2 tbsp Anchor white wine vinegar
2 tbsp soy sauce
2 tbsp Spencers sesame seeds, toasted

1. Place prawns, salt, chilli and five spice into a mix bowl. Mix together until prawns are well coated.
2. Heat olive oil in a frying pan and fry prawns until golden. Set aside.
3. In a small bowl combine garlic, honey, vinegar and soy sauce. Mix until honey is dissolved.
4. Place cabbage, carrot and coriander in a large bowl and pour over dressing. Add sesame seeds and mix until dressing is evenly distributed.
5. Serve salad on individual plates or a large platter and top with spiced prawns.