2) In a large bowl, combine the cabbages, celery, spring onion and parsley. Toss together and set aside.
3) In a medium bowl, place the olive oil, 1 of tbsp garlic, the lemon juice, smoked paprika and the prawns. Put a large frying pan over a medium-high heat, add the prawn mixture and saute, tossing frequently, until the prawns are cooked through, about 4 to 5 minutes. Remove from the heat and allow to cool.
4) In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and 1 tsp of garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the prawn mixture and serve.