Poppy O’Toole served up tasty air fryer coconut shrimp and sweet potato cubes with a coleslaw and coriander dip on Saturday Kitchen.<\/p>\n
The ingredients for the sweet potato cubes are: 1 tsp cumin seeds, 2 large sweet potatoes, peeled and cut into 2cm cubes, 1 tbsp olive oil, salt and freshly ground black pepper.<\/p>\n
For the coconut shrimp: 330g ready-to-eat prawns, 50g desiccated coconut, 50g panko breadcrumbs, \u00bd tsp smoked paprika, \u00bd tsp cayenne pepper, 1 lime, zest and juice, 2 free-range eggs, lightly beaten, 50g plain flour, salt and freshly ground black pepper.<\/p>\n
For the coriander dip: 20g fresh coriander, 2\u20134 tbsp coconut yoghurt, plus extra if preferred, 1 lemon, juice only and pinch salt.<\/p>\n
For the coleslaw: \u00bc red cabbage, shredded, \u00bc white cabbage, shredded, 2 carrots, peeled and shredded, \u00bd red onion, finely chopped, 2\u20134 tbsp mayonnaise, 2\u20134 tsp white wine vinegar, 1 lemon, juice only and pinch salt.<\/p>\n