Air-Fried Sweet Potato Cubes and Coconut Prawns with Coriander Dip

Prepare the sweet potato cubes: Preheat the air fryer at 200C. Toast the cumin seeds in a small frying pan over medium heat for about 30 seconds until fragrant. Ground the toasted seeds in a mortar. Toss the diced sweet potatoes in a bowl with olive oil and crushed cumin seeds. Season well with salt and pepper before placing them in the air-fryer basket with ample space between each piece. This might have to be done in batches, depending on the size of your air fryer. Cook for 25 to 30 minutes until crisp and golden, shaking the basket a few times during the cook.

Next, let's make the coconut prawns: set the air fryer to 220C (or its maximum temperature). Pat the prawns dry and season them lightly with salt and pepper. Get three shallow bowls ready - combine desiccated coconut, breadcrumbs, paprika, cayenne pepper, lime zest, a pinch of salt, and a generous amount of black pepper in the first bowl. Lightly whisk the eggs in the second bowl, and place the flour in the third bowl. Dip each prawn first in the flour, then in the beaten egg, and finally roll it in the breadcrumb mixture until fully coated. Arrange the prepared prawns on a baking tray lined with parchment paper. Place them in the air fryer making sure they're not crowded. Cook for about 4 to 5 minutes, turning midway, until they're crisp and golden. Depending on the size of your air fryer, you might need to do this in batches. Squeeze some lime juice over the prawns just before serving.

For the coriander dip: Use your food processor or blender to combine the fresh coriander with the coconut yoghurt until smoothly blended. To achieve your preferred consistency, add a tablespoon of the yoghurt at a time. For a punchier taste, season with salt and fresh lemon juice.

Plate up by serving the coconut prawns alongside the sweet potato cubes, alongside the coriander dip.