Firstly, ready the ingredients:
– Cooked baby potatoes (300g)
– Sunflower oil (1 tablespoon)
– Pinches of sea salt and black pepper
– Olive oil (120ml)
– Garlic cloves, crushed (6)
– Diced red chillies (2)
– Paprika (1 tablespoon)
– Unshelled and cleaned prawns (300g)
– Sun-dried tomatoes, diced (100g)
– Half a lemon (juiced)
– Chopped parsley (a handful)
– One crusty sourdough baguette
Begin by preheating your air fryer to 200°C. Quarter or halve the cooked baby potatoes, ensuring they remain broadly similar in size. Combine them in a bowl with sunflower oil and sea salt ensuring an even coating. Transfer the potatoes carefully to your preheated air fryer and cook for ten minutes, agitating after the first five minutes to encourage them to crisp.
While the potatoes crisp in the fryer, begin to prepare the prawns. Over a medium flame, warm a non-stick frying pan then add the olive oil. Proceed by adding garlic, chilli and paprika, taking care to stir constantly over the course of two minutes preventing the garlic from burning. Now introduce the prawns to the skillet and cook for two minutes. Then, flip the prawns over and cook them until they turn pink entirely and are thoroughly cooked. Once done, remove the pan from heat.
Combine the crispy potatoes in a bowl with diced sun-dried tomatoes and a spoonful of oil from the prawn skillet, then stir well to ensure an even coat. Transfer these dressed potatoes to a serving dish.
With a spoon, distribute the cooked prawns and prawn oil from the non-stick frying pan into a separate dish. Add a squeeze of lemon juice, a pinch of sea salt and the chopped parsley. Accompany the presented prawns and potatoes with crusty bread, perfect for soaking up the left-over juices. Enjoy your meal!