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Air fryer coconut prawns with mango sauce

Air fryer coconut prawns with mango sauce

Total Time
40 min
30 min
10 min
The coconut-panko combo gives these tender prawns an impressively crunchy coating. Served with the minty, fresh mango sauce, they make a delicious appetiser that’s guaranteed to impress guests.



1 medium, peeled

Lime juice

1½ tbs

Fresh ginger

1 tsp, finely grated

Fresh mint

1 tbs, leaves, chopped

Fresh red chilli

1 whole, deseeded, finely chopped


2 tbs


2 medium

Coconut flakes

cup(s), (15g) unsweetened

Panko breadcrumbs

20 g

Raw peeled prawns

250 g, (buy 18 large peeled prawns), deveined


1 medium, cheeks, to serve

Oil spray

3 x 3 second spray(s)


  1. To make dipping sauce, place half the mango, lime juice and ginger in a blender and blend until smooth. Transfer mixture to a small bowl. Finely dice the remaining mango, then add to mango puree with mint, chilli and a little water to give a dipping sauce consistency. Season with salt.
  2. Spread cornflour over a sheet of baking paper. Lightly beat eggs in a shallow bowl. Combine coconut and breadcrumbs on another sheet of baking paper and season with salt.
  3. Toss prawns in cornflour to lightly coat. Dip 1 at a time in egg, allowing excess to drip off then coat with coconut breadcrumb mixture, pressing on lightly. Place on wire rack and spray with oil.
  4. Preheat air fryer to 200°C. Lightly spray air fryer basket with oil. Arrange 9 prawns in the basket in a single layer. Air-fry 5-6 minutes until prawns are golden and crispy. Transfer to a plate and keep warm. Repeat to air-fry remaining prawns.
  5. Serve with mango sauce and lime cheeks.