• Thinly slice celery and apple. Grate carrot. • In a small bowl, combine garlic paste, the soy sauce, brown sugar, a splash of water, a pinch of chilli flakes (if using) and half the vinegar.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). • Return all prawns to the pan, then add chilli-garlic mixture and cook, until fragrant, 1 minute.

• Meanwhile, combine shredded cabbage mix and baby leaves in a large bowl, along with apple, celery, carrot, mayonnaise, the sesame oil and remaining vinegar. Season to taste.

• Divide slaw between bowls. • Top with chilli garlic prawns and drizzle over sesame dressing. • Sprinkle with crispy shallots and remaining chilli flakes. Enjoy!