Air Fryer Recipe
Battered King Prawns
This recipe for battered king prawns is perfect for air frying, offering a healthier alternative to traditional frying methods.
Ingredients
- 500g of king prawns, peeled and deveined
- 120g of plain flour
- 60g of cornflour
- 1 tsp baking powder
- 200ml of sparkling water (kept chilled)
- Salt and pepper to taste
- 1 tbsp light soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- A spray bottle of oil suitable for air fryers (light olive oil or avocado oil)
Method
- Clean and pat dry the king prawns.
- Preheat the air fryer to 200°C (392°F).
- In a large bowl, combine plain flour, cornflour, and baking powder.
- Gradually whisk in chilled sparkling water to form a smooth batter.
- Stir in soy sauce, garlic powder, paprika, salt, and pepper.
- Dip each prawn into the batter and let excess drip off.
- Arrange prawns in a single layer in the air fryer basket and lightly spray with oil.
- Air fry for 8-10 minutes until golden brown and crispy.
Why this works in an air fryer
Cornflour limits gluten and dries into a brittle shell, while chilled sparkling water and baking powder create bubbles that expand fast in the air fryer’s hard convection. Pat-dry prawns stop the batter sliding off; a light oil mist helps the starches brown rather than bake up pale and floury.
Equipment notes
Assumes a 5–6 litre basket holding about 12–16 large prawns with gaps; cook in batches if they touch. In a single-drawer air fryer, shake or turn once at 5 minutes for even browning; in dual-zone models, split the prawns evenly and expect 1–2 minutes longer if both drawers are running.
Common pitfalls
- Batter pooling under the prawns by minute 3? It is too loose or the prawns were wet; whisk in 1–2 tbsp cornflour and pat the next batch drier before dipping.
- Pale, dusty patches after 8 minutes? The oil spray missed those areas; mist lightly again and cook 1–2 minutes more, avoiding heavy oil that makes the coating leathery.
- Coating tearing off when turned? It has not set yet or the basket was not hot enough; preheat fully and leave the prawns undisturbed for the first 5 minutes.
- Rubbery prawns with a dark shell? They are overcooking before the batter crisps; use larger prawns, keep them in one layer, and reduce to 190°C for the final batch if your air fryer runs hot.
Variations & substitutions
- Swap paprika for cayenne or chilli powder for heat; the batter browns the same, but taste before adding extra salt as heat can make soy seem saltier.
- Use rice flour instead of plain flour for a lighter, more brittle coating; it may colour slightly less, so rely on crispness rather than deep gold.
- Replace sparkling water with cold lager for a malty batter; keep it chilled and cook as written, as warm beer makes a flatter coating.
- Add 1 tsp sesame oil to the batter for a prawn-toast note; reduce the oil spray slightly because sesame oil on the surface can darken quickly.
Storage & reheating
Keep leftovers chilled for up to 2 days and reheat in a single layer at 180°C for 3–5 minutes until hot and re-crisped.
Nutrition
Calories: 250
