Coconut Prawns with Cumin Sweet Potatoes & Coriander Dip

Preheat the air fryer to 200°C. Toast the cumin seeds in a dry frying pan over a medium heat for 30 seconds, then crush them lightly. Toss the sweet potato cubes with 1 tablespoon of the olive oil, the cumin and a little salt and pepper. Air-fry for 25–30 minutes, shaking the basket two or three times, until tender and browned.

While the potatoes cook, prepare three shallow bowls. Mix the desiccated coconut, breadcrumbs, smoked paprika, cayenne, lime zest, ½ teaspoon of salt and a few grinds of black pepper in one bowl. Put the beaten eggs in the second and the flour in the third. Pat the prawns dry and season them lightly.

Coat each prawn in flour, then egg, then the coconut crumb, pressing gently so it sticks. Arrange the prawns in a single layer in the air-fryer basket. Brush or spray them lightly with the remaining olive oil, then cook at 200°C for 4–5 minutes, turning halfway, until the coating is golden and the prawns are opaque and cooked through. Work in batches if necessary.

Blend the coriander, coconut yoghurt, lemon juice and a pinch of salt until mostly smooth, or finely chop the coriander and stir everything together for a more textured dip. Taste and adjust the seasoning. Serve the prawns and sweet potatoes with the dip and the lime juice squeezed over the prawns.