Air fryer recipe · Starters
Garlic Butter Prawns
Succulent prawns glistening in garlicky brown butter with a hint of chilli and herbs.
- 25 minTotal time
- 190°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 300kcal
- 31.2 gprotein
- 4.2 gcarbs
- 18.5 gfat
- 0.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large prawns, deveined300 g
- Butter, melted3 tbsp
- Garlic, minced1.5 tbsp
- Red chilli flakes1 tsp
- Parsley or coriander2 tbsp
- Lemon juice1 tbsp
Method
Dry and season prawns
Pat the prawns thoroughly dry and season with salt and a little pepper. Dry prawns sear and take on the garlic glaze instead of steaming and going watery in their own juices.
Infuse the butter
Stir the minced garlic and chilli flakes into the melted butter and let it sit a few minutes. This short infusion carries the garlic flavour evenly into every prawn as they cook.
Coat thoroughly
Toss the prawns in half the garlic butter until they are fully slicked. Keep the rest back for finishing, so the fresh garlic in it does not scorch and turn bitter in the heat.
Arrange in the basket
Lay the prawns flat in a single layer for even cooking and good colour. Avoid crowding them, because packed prawns steam each other and cook unevenly.
Air-fry then glaze
Air-fry at 190C for 8 min, shaking once halfway, until the prawns curl and turn pink right through. Toss them straight away with the reserved garlic butter, lemon and herbs before serving.
