Asian coleslaw with green papaya and crispy school prawns

• ½ cup rice vinegar

• 3 tbsp sugar

• 1 red onion, thinly sliced in half moons

• 1 stalk lemongrass, white part only, thinly sliced

• 250g wombok cabbage, shredded

• ½ red cabbage, shredded

• 1 large carrot, peeled and shredded

• ½ green papaya, peeled and shredded

• 2 tbsp olive oil

• fresh coriander leaves, to garnish

• fresh Vietnamese mint leaves, to garnish

• 1 tbsp peanuts, roasted and chopped

• 1 tbsp crisp fried shallots (sold at Asian food shops)

• 500g school prawns, shells and heads on

• 2 tbsp plain flour

• prawn crackers, to serve

For the nuoc mam cham sauce

• ½ tsp sugar

• 3 tbsp fish sauce

• 1 tbsp fresh lime juice

• 1 red chilli, sliced