Another one for Diana — she asked for this one. The quickest of the air fryer recipes, and the most summery. Raw prawns tossed in garlic, chilli and lime zest, on short skewers, cooked in the Ninja Crispi Pro for five or six minutes, then squeezed with lime and served over a salad of mango, avocado, red onion and herbs.
Written for the Crispi Pro 6-in-1 before it has arrived, so the times are a starting point, not yet tested.
Prawns go from perfect to rubbery in about a minute. Pull them when they turn pink and curl into a loose C. A tight O means overcooked.
The prawns: buy raw (green) prawns, about 24 large ones, and peel and devein them yourself, leaving the tails on. Australian banana or tiger prawns are ideal. Frozen raw prawns are fine: thaw them overnight in the fridge and pat them very dry.
Skewers: short bamboo skewers, about 15 cm, so they lie flat in the 5.7L glass container. Soak them while the prawns marinate.
The lime juice goes on after cooking, not in the marinade: acid starts to “cook” prawns and turns them mushy.
