Defrost prawns. Make a mix of 50/50 Malay Curry paste and yoghurt, add to prawns and allow to marinade for at least 30 mins (or longer if possible). Meanwhile make your slaw by finely slicing the cabbage and red onions, finely dice the chillies, cut mango into thin strips and roughly chop the coriander, mix together. Make the dressing by mixing honey, oil and lime juice together and stir into slaw mix, set to the side. Cook the prawns in a very hot griddle pan or chargrill for 2-3 minutes each side. Place a warmed tortilla on a plate, top with a generous helping of slaw and prawns, finish with wedges of limes and a sprinkling of diced chillies.