Ingredients

Method

• 500 g Woolworths extra-large frozen black tiger prawns, thawed
• 100 g desiccated coconut
• 3 limes, zested
• 2 red chillies, finely chopped
• Woolworths chilli-and-lime salt, to taste
• 3 free-range eggs, beaten
• 3 stalks lemongrass, halved lengthways to make skewers
• extra virgin olive oil spray
• 4 x 400 ml cans Woolworths Asian Thai red curry soup
• fresh basil, to garnish
• fresh mint, to garnish
• 50 g coconut flakes, toasted
• Woolworths freeze-dried chilli rings, to garnish
• 1 lime, cut into wedges, for serving

Method

Ingredients

1. Shell and clean the prawns, leaving the heads on. Pat dry and chill while preparing the coconut crust.

2. Combine the coconut, lime zest, chilli and lime-and-chilli salt in a deep dish. Dip the prawns into the beaten egg, then gently roll in the coconut mixture. Once all the prawns are coated, thread onto the lemongrass skewers.

3. Arrange the skewers in the air-fryer, then spray lightly with olive oil. Cook in the air-fryer for 15 minutes at 200°C turning over halfway to evenly cook the prawns.

4. While the prawns are cooking, heat the soup and divide between bowls. Add some basil and mint, then add the prawns. Garnish with toasted coconut and chilli rings and serve with the lime wedges.

Cook's note: Many Woolies products now come with cooking instructions for air-fryers, making dinner in a hurry even easier. Simply do as it says, and you’re all set.

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Recipes: Clement Pedro
Food assistant: Leila-Ann Moketedi

Find more air-fryer recipes here.