Coconut honey prawns

INGREDIENTS

½ cup cake flour

2 eggs

1½ cups shredded coconut

1 cup panko breadcrumbs

600g uncooked prawns, deveined, shell off, tail on olive oil in a spray bottle to serve: steamed jasmine rice and steamed pak choi

¹/³ cup honey

1 tbsp lemon juice

1 tbsp soy sauce

1 tsp finely grated ginger

1 clove garlic, crushed

½ tsp Chinese five spice powder

2 tsp cornflour

METHOD

1 Place the flour in a shallow bowl. Lightly whisk the eggs in a second shallow bowl. Combine the coconut and breadcrumbs in a third shallow bowl. Dust the prawns in flour, shaking off the excess, dip in the egg, then coat in the coconut mixture. Place the prawns on a tray and refrigerate for 30 minutes.

2 Meanwhile, to make the honey sauce, combine the honey, lemon juice, soy sauce, ginger, garlic and five spice in a small saucepan over medium heat; cook, while stirring, for 2 minutes or until the honey is melted. Bring to the boil. Blend the cornflour and 1 tablespoon of water in a small cup. Whisk the cornflour mixture into the sauce; cook, while stirring, for 2 minutes or until the sauce has thickened slightly. Remove the pan from the heat and cover to keep warm.

3 Preheat a 7.3L capacity air fryer to 200˚C for 3 minutes.

4 Spray the prawns generously all over with olive oil. Taking care, place half the prawns in the air fryer basket in a single layer; cook for 6 minutes, turning halfway through the cooking time, until goldenbrown and just cooked through. Transfer the prawns to a plate and cover loosely with foil to keep warm. Repeat cooking with the remaining prawns.

5 To serve, divide the steamed rice, steamed pak choi and prawns among the plates; drizzle with the honey sauce.