Air fryer recipe · Starters
Garlic Butter Prawn Fry
Plump prawns tossed in garlic, butter and a whisper of chilli, ready in minutes with a snappy juicy bite.
- 25 minTotal time
- 190°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 125kcal
- 15.5 gprotein
- 2.2 gcarbs
- 6.3 gfat
- 0.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large prawns, deveined300 g
- Butter, softened2 tbsp
- Garlic, finely grated1.5 tbsp
- Red chilli flakes1 tsp
- Turmeric1/2 tsp
- Lemon juice1 tbsp
Method
Clean and dry the prawns
Devein the prawns and pat them completely dry, since trapped water steams them into rubber instead of searing them. Leave the tails on if you like a handle for dipping.
Quick spice rub
Toss the prawns with turmeric, half the garlic, salt and lemon juice and let them marinate for ten minutes. Keep this short, as prawns absorb flavour fast and over-marinating in acid makes them mealy.
Make the garlic butter
Mash the softened butter with the remaining grated garlic and the chilli flakes into a fragrant paste. Coat the prawns in roughly half of this butter, reserving the rest for finishing.
Air-fry hot and fast
Arrange the prawns in a single layer and air-fry at 190C for 8 minutes, shaking the basket once, then immediately toss them in the reserved garlic butter while hot. They are perfectly cooked the moment they curl into a loose C and turn opaque pink, so do not push them further.
