About the Recipe
400g raw prawns, peeled and deveined
½ tsp salt
½ tsp Spencers Ground Chilli
1 tsp Spencers Chinese Five Spice
1 tbsp olive oil
½ cabbage, thinly sliced
1 carrot, grated
½ cup coriander, roughly chopped
1 tsp Spencers Chopped Garlic
1 tbsp honey
2 tbsp Anchor White Wine Vinegar
2 tbsp soy sauce
2 tbsp Spencers Sesame Seeds, toasted
Place prawns, salt, chilli and five spice into a mix bowl. Mix together until prawns are well coated.
Heat olive oil in a frying pan and fry prawns until golden. Set aside.
In a small bowl combine garlic, honey, vinegar and soy sauce. Mix until honey is dissolved.
Place cabbage, carrot and coriander in a large bowl and pour over dressing. Add sesame seeds and mix until dressing is evenly distributed.
Serve salad on individual plates or a large platter and top with spiced prawns.