Mix all the slaw ingredients in a bowl, adjust the seasoning until it tastes tangy and sweet, then chill in the fridge. Next, heat butter in a pan, add belacan and cook until fragrant, then toss in the prawns with chili flakes and cook for 3–4 minutes until they turn pink. Warm the tortillas, fill them with the belacan prawns, and top with the chilled Asian slaw. Serve immediately with lime wedges on the side.
