Chilli-Lime Prawns with Avocado & Coriander
Six minutes from cold prawns to hot, smoky, lime-sharp ones, tipped over avocado that has been mashed roughly on the board.
Why it works
Prawns cook by residual heat as much as anything, so they go in dry and come out at the moment they curl into a loose C — a tight O means they have gone one minute too far. The lime juice is added off the heat: in the basket it would boil away, but poured over hot prawns it lifts steam and carries the chilli with it. Black beans crushed against the side of a pan give the plate its weight, and the tortillas go into the basket the second the prawns come out.
Method
- Heat the air fryer to 200°C (400°F). Toss the dry prawns in a bowl with the oil, paprika, cumin, chilli, garlic and salt until they are evenly rust-coloured, then spread them in a single layer in the basket — crowding them steams them grey rather than roasting them.
- Air fry for 6 minutes, shaking once at 4 minutes. They are ready the moment they turn opaque pink and curl into a loose C shape.
- While they cook, tip the beans into a small pan with the oregano, salt and a splash of water. Warm through over a low heat for 5 minutes, crushing a few against the side so the rest sit in something thick.
- Halve and stone the avocados, scoop the flesh onto the board and crush it roughly with a fork, leaving lumps. Spread across a platter or four plates, season, and scatter the cabbage, tomatoes and red onion over.
- Lift the prawns out and put the tortillas into the hot empty basket in a stack for 1 minute, turning them once.
- Tip the prawns and everything clinging to the basket over the avocado, squeeze the lime juice on while they still hiss, then scatter with coriander. Serve with the beans, the soured cream, the warm tortillas and lime wedges.
For the toddler
Take a few prawns out of the bowl at step 1, before the chilli flakes and salt go in, and toss theirs with plain oil and a pinch of cumin. Crush a spoonful of black beans for them at step 3, before the salt joins the pan, and mash a little avocado alongside. Chop the prawns small and quarter the cherry tomatoes lengthways rather than halving them.
How the toddler notes workChef’s notes
Scallops need 5 minutes, firm white fish chunks 7. Frozen prawns work if defrosted and properly dried.
Mix the spices with the oil in the bowl the night before and the prawns need 30 seconds of tossing.
Pickled jalapeños, quick-pickled red onion, or a bowl of charred corn cut from the cob.
Eat within a day, cold, rolled into a tortilla with the beans — reheating turns prawns rubbery.