Air Fryer Coconut Panko Prawns and Peanut Sauce
Use your air fryer to whip up perfectly crisp coconut prawns and toss them into salads or pile them into wraps for a satisfying work-from-home-lunch.
From the book
This is such a quality work-from-home lunch. They are lovely with a salad or even in some wraps. Peanut sauce with coconut prawns is a match made in heaven, but if you’re not a fan of peanuts, you could also mix up some sweet chilli, honey, garlic and soy sauce for a honey chilli dressing.
|2 tbsp||desiccated coconut|
|400g||raw prawns, peeled|
|low-calorie oil spray|
|salt and pepper, to taste|
|For the peanut sauce:|
|3 tbsp||smooth peanut butter|
|juice of 1||lime|
|1 tbsp||soy sauce|
|1 tsp||garlic powder|
|1 tsp||ground ginger|
You will need: an air fryer.
In a bowl, combine the breadcrumbs and coconut, and season with salt and pepper.
Put the flour into one bowl and the beaten egg in another. Coat the prawns in the flour, then dip into the egg, shaking off any excess, then roll them in the breadcrumb mix to coat.
Spray really well with a low-calorie spray and air-fry at 200°C for 10 minutes.
While the prawns are cooking, whip up your peanut sauce by combining all the ingredients in a bowl. Add some more water if it looks too thick.
Serve the prawns with the peanut sauce.