Grilled tiger prawns with coleslaw

Mix 150 ml olive oil, 120 ml chili sauce, 3 tbsp Worcestershire sauce, salt, 4 minced cloves of garlic, 2 tbsp sweet chili sauce and 1/2 tsp Tabasco in a bowl. Stir in 12 tiger prawns and marinate in the fridge overnight.

For the coleslaw dressing mix 3 tbsp chopped dill, 2 tsp Dyon mustard, 1 heaped tsp horseradish puree, 1/2 tsp Tabasco, 1 tbsp red wine vinegar, 2 tbsp mayo and a pinch of cayenne pepper. Keep overnight in the fridge.

The next day mix 230 g finely sliced white cabbage, 2 thinly sliced celery sticks , 1/2 a thinly sliced green pepper and 2 spring onions sliced in rings.
Stir in the dressing at the last moment to keep the veggies crisp.

Bring the marinade to the boil, reduce and serve on the side as sauce..

Panfry (or barbecue) the prawns 

(A Rick Stein recipe)