Ingredients

200g raw prawns (or use any diced protein you like)
Optional skewers
For the marinade: 2 cloves minced garlic, 1/2 diced red chilli, 1 tsp mild curry powder, 1 tsp peanut butter, zest of 1 lime and juice of 1/2, 1-2 tbsp light soy sauce.
For the slaw: 1/4 red cabbage, 1 large carrot, 2 large spring onions, handful sugar snap peas, small handful of mint, 1 tbsp fish sauce, juice of 1 lime, 1 tsp honey.
For the dipping sauce: 2 tbsp peanut butter, 1 tbsp sriracha, 2 tbsp light soy sauce, 1/2 tsp ginger purée, 1 tbsp rice wine vinegar or juice of 1/2 lime, warm water to loosen

Instructions

Marinade the prawns and leave for at least 15 minutes in the fridge whilst you prep the slaw. If using skewers, soak them in water for a few seconds, place them between the tail and head, and carefully push them through.

Finely shred the cabbage, spring onion, and carrot, slice the sugar snaps, chop the mint, and toss with the fish sauce, honey, and lime juice.

Mix together the peanut sauce ingredients. Adjust to taste, adding more of any ingredient, and loosen with warm water to get a runnier consistency.

Preheat the air fryer to 200c or use a frying pan. Cook the prawns for 6 minutes at 200c until golden or pan fry on either side for 1-2 minutes each.

Serve the slaw with the skewers and dipping sauce. Hold leftovers for 3 days.