Lime & ginger prawn coleslaw

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 5-spice powder

½ tablespoon groundnut oil

lime wedges, to serve

1 tablespoon lime juice

½ teaspoon palm sugar or soft light brown sugar

1 tablespoon light soy sauce

½ tablespoon groundnut oil

Dressing

1 teaspoon peeled and finely grated fresh root ginger