Air-Fried Coconut Shrimp Skewers with Pakora Ketchup

Instructions

• 1

  Insert the wire rack into position 4. Set the oven to Bake, Convection, 175°C, for 5 minutes, enable Rotate Remind and press Start. Meanwhile, continue to the next step.

• 2

  Spread the coconut in an even layer in the roasting pan.

• 3

  Once preheated, place the pan in the oven and cook for 5 minutes. When the Rotate Remind signals, stir the coconut and continue cooking.

• 4

  The coconut should be golden brown. If not, cook it a little longer. Transfer to a plate to cool.

• 5

  Move the wire rack to position 8. Place the roasting pan on the rack to catch any drips during cooking. Place the air fry basket into position 3. Adjust the oven to Air Fry, Super Convection, 190°C, for 8 minutes and press Start. Meanwhile, prepare the spice mix. Place all the spice mix ingredients in a large bowl and stir to combine.

• 6

  Add the shrimp to the spice mix and toss to coat.

• 7

  Starting from the tail end, thread each shrimp onto a skewer.

• 8

  Whisk the eggs in a dish.

• 9

  Coat the shrimp in the flour, shaking off the excess. Dip into the eggs. Roll in the coconut and press to coat. Repeat with the remaining shrimp.

• 10

  When the oven signals, carefully place the shrimp in the basket, evenly spaced apart and air fry for 8 minutes. Meanwhile, make the pakora ketchup.

• 11

  To make the pakora ketchup, place the ketchup, cayenne pepper, mint and lemon juice in a bowl and whisk to combine.

• 12

  The shrimp should be golden and cooked through. If not, air fry a little longer.

• 13

  Transfer the shrimp to a platter. Sprinkle the pakora ketchup with mint, squeeze lemon juice over the shrimp and serve.