Air-fryer spring rolls
Make these spring rolls in the air fryer for an easy and fun vegetarian lunch for the family. Serve with the sweet chilli sauce for dipping
Air fryer kung pao-style peanut prawns
Serves 2
Easy
Prep:
Cook:
Coat juicy prawns in a sticky, spicy sauce then toss with roasted peanuts for crunch. You can serve with microwave rice to make it quicker
Skip to ingredients
- 200g raw king prawns(defrosted if frozen)
- 1 red pepperchopped into bite-sized pieces
- 3 spring onionswhite part chopped into big chunks, green part finely sliced to serve
- 1 tsp vegetable oil
- 30g roasted peanutsroughly chopped
For the sauce
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tsp malt vinegar
- 1 tsp sesame oil
- 1 tsp cornflour
- 2 tsp honey
- ½ tsp chilli flakes(optional)
To serve
- 250g microwave rice
Nutrition: Per serving
- kcal508
- fat13g
- saturates2g
- carbs68g
- sugars20g
- fibre4g
- protein28g
- salt3.76g
Method
step 1
Toss the prawns, pepper and white parts of the spring onions in the oil with a pinch of salt. Tip into the air fryer basket (use a liner or tray if the basket has large holes). Air-fry at 200C for 6-8 mins, shaking halfway through, until the prawns are pink and cooked through.
step 2
Meanwhile, whisk all the sauce ingredients together in a small saucepan and cook over a medium heat for 1-2 mins until thickened and glossy.
step 3
Add the cooked prawns and veg to the sauce along with the chopped peanuts, and toss everything to coat. Heat the microwave rice following pack instructions, then serve with the kung pao prawns and scatter over the spring onion greens.
