• Slice cucumber into thin half-moons. Finely chop garlic. Pat peeled prawns dry with paper towel. • In a medium bowl, combine sweet soy seasoning and the plain flour. Add prawns, tossing to coat. • In a small bowl, combine sweet chilli sauce and the low sodium soy sauce. • In a large heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant.

• 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. • Remove from heat, and add sweet chilli glaze, tossing prawns to coat.

• Meanwhile, to bowl with garlic oil, add mayonnaise, sesame dressing and sriracha, stirring to combine. • Add celery, shredded cabbage mix and mixed salad leaves, tossing to coat. Season to taste.

• Divide slaw between bowls. Top with sweet soy prawns. Sprinkle with crushed peanuts. Enjoy!