Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Poppy O’TooleFrom Saturday Kitchen
Ingredients
For the sweet potato cubes
- 1 tsp cumin seeds
- 2 large sweet potatoes, peeled and cut into 2cm/¾in cubes
- 1 tbsp olive oil
- salt and freshly ground black pepper
For the coconut shrimp
- 330g/11½oz ready-to-eat prawns
- 50g/1¾oz desiccated coconut
- 50g/1¾oz panko breadcrumbs
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 lime, zest and juice
- 2 free-range eggs, lightly beaten
- 50g/1¾oz plain flour
- salt and freshly ground black pepper
For the coriander dip
- 20g/¾oz fresh coriander
- 2–4 tbsp coconut yoghurt, plus extra if preferred
- 1 lemon, juice only
- pinch salt
For the coleslaw
- ¼ red cabbage, shredded
- ¼ white cabbage, shredded
- 2 carrots, peeled and shredded
- ½ red onion, finely chopped
- 2–4 tbsp mayonnaise
- 2–4 tsp white wine vinegar
- 1 lemon, juice only
- pinch salt
Method
To make the sweet potato cubes, heat the air fryer to 200C. Warm a small frying pan over a medium heat, add the cumin seeds and cook for 30 seconds, until fragrant. Tip the toasted seeds into a mortar and crush them with the pestle. Toss the potato cubes in a bowl with the olive oil and crushed cumin seeds. Season generously with salt and pepper. Place the sweet potato cubes in the air-fryer basket, making sure that there is plenty of space between them (you might have to do this in batches, depending on the size of the air fryer). Cook for 25–30 minutes, shaking a couple of times during cooking, until crisp and golden.
To make the coconut shrimp, heat the air fryer to 220C (or the air fryers’ maximum temperature). Pat the prawns dry with kitchen paper and lightly season with salt and pepper. Find three shallow bowls. Add the desiccated coconut, breadcrumbs, paprika, cayenne pepper, lime zest, a pinch of salt and a good grind of black pepper to the first bowl and toss together. Crack the eggs into the second bowl and whisk gently, then add the flour to the third.
Use one hand for the wet ingredients (eggs) and the other hand for the dry ingredients (flour and breadcrumbs). One by one, dip the prawns in the flour, then the egg, then the breadcrumbs, until coated fully, and place on a baking tray lined with baking paper. Add the prawns to the air-fryer basket, making sure there is plenty of space between them. Cook for 4–5 minutes, turning halfway though, until crisp and golden. For extra deliciousness, do this in batches depending on the size of the air fryer. Squeeze over the lime juice just before serving.
To make the coriander dip, blend the coriander with the coconut yoghurt in a food processor or blender, then add a tablespoon of yoghurt at a time to your liking. Season with salt and lemon juice.
To make the coleslaw, mix the cabbages, carrot and onion in a bowl and add the mayonnaise. Season with the vinegar, lemon juice and salt and mix together.
Serve the coconut shrimp, sweet potato cubes, coriander dip and coleslaw.
