Grilled Prawns with Mustard Slaw

Ingredients:
20 large prawns
20 skewers

Marinade ? (combined)
2 tbsp Worcestershire sauce
1 tbsp Premium oyster sauce
1 tbsp fish curry powder
1 tbsp olive oil
1/2 tsp pepper
1/2 tsp freshly ground black pepper

Mustard slaw:
150g red cabbage, shredded
100g carrot, shredded
60g organic bean sprouts
2 pickled leeks, thinly sliced
2 shallots, thinly sliced

Dressing:
3 tbsp freshly squeezed lemon juice
1 tbsp olive oil
2 tbsp honey
1 tbsp mustard
1/2 tsp salt
1/2 tsp pepper

Method:
1)Soak skewers in cold water for 25?30 minutes.
2)Peel and devein prawns, leaving tails intact.
3)Insert a skewer down the back of each prawn.Arrange prawns in a shallow dish.
4)Pour marinade over and turn the prawns over to coat.
5)Cover and leave aside for 30 minutes.Brush a rack lightly with oil and grill prawns, basting with marinade for 3?4 minutes each side or until prawns change colour and are just cooked through.
6)Whisk lemon juice, olive oil, honey and mustard together and season with salt and pepper.
7)Combine cabbage, carrot, leeks, shallots and bean sprouts in a salad bowl.
8)Pour dressing ingredients over and toss to combine.
9)Serve mustard slaw with the grilled prawns.