Air fryer coconut shrimp and sweet potato cubes with coleslaw and coriander dip

Guest chef recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Poppy O’Toole
From 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
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