1) Add 30ml of the olive oil to a medium frying pan and sweat the onions and garlic. Add the chopped prawns, saute until they turn pink, then deglaze the pan with the white wine and lemon juice.
2) Add the butter to the pan, let it melt and then allow the mixture to cool to the touch. Toss in the parsley. Stuff the peppadews with the cool prawn mixture.
3) Mix the rice wine vinegar, remaining oil, mirin, soy sauce, spring onions and cabbage and place on a serving dish. Place the peppadews on the cabbage mixture for service.