Ingredients
- 500 g raw tiger prawn cutlets shelled, tail left on
- 50 g plain flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt & pepper
- 1 egg
- 50 g panko crumbs
- canola oil spray
Sweet Chilli Mayo
- 100 g mayo
- 60 g sweet chilli sauce
- 1 tbsp sriracha
- 1 tbsp honey
- lemon wedges to serve
- 1 tbsp parsley roughly chopped
Instructions
- In one shallow bowl, combine the flour, garlic powder, onion powder and salt and pepper together. In a second shallow bowl whisk one egg thoroughly. In a third shallow bowl add your panko bread crumbs. Working with a few prawns at a time, coat the prawns in the flour mixture, then the egg mixture, and finally the panko mixture. Shake off excess crumbs and arrange prawns in a single later in the Air Fry Basket. Repeat until all the prawns are coated and in the basket. Spray with oil
- Put the Air Fry Basket on the Wire Rack on the Enamel Tray to catch any dripping oil. Place into the microwave, and close the door. Press ‘Air Fry/Combi’ 2 times so you have temperature 200°C, dial in 18 minutes. When the microwave beeps to signal cooking is done, remove the Air Fry Basket from the microwave.
- Whilst the prawns are cooking, make the sweet chilli mayo. Combine all the ingredients in a bowl, stir thoroughly and set aside.
- When the prawns have finished cooking, transfer them to a serving dish, sprinkle with parsley and serve with lemon wedges and sweet chilli mayo
