Mandy Yin served up tasty prawn lettuce cups with lychees and peanuts on Saturday Kitchen.

The ingredients for the sambal are: 2 tbsp saeu-jeot salted krill, squeezed to drain the brine, 5 red chillies, seeds removed and roughly chopped, 40g red onion, roughly chopped and ½ lime, juice only.

For the prawn lettuce cups: vegetable oil, for deep frying, few strands rice vermicelli (optional), pinch salt, 150–175g cocktail prawns, cooked and peeled, 8 large Baby Gem lettuce leaves, 4 lychees from a tin, drained and cut in half, 2 tbsp lightly salted peanuts, toasted (optional) and fresh coriander leaves, to garnish.

See recipes by Jamie in his book titled: Easy Air Fryer: Big & Bold Delicious Food available from Amazon now.