Ready Time: 27 mins

Preparation Time: 20 mins

Cooking Time: 7 mins

Serves: 20


For the prawns

For the chilli mayonnaise


  1. Place the panko crumbs in a bowl.
  2. In a small bowl whisk the eggs.
  3. Place the flour in a bowl with the chilli powder and whisk to combine.
  4. Place ¼ of the prawns in the flour and coat well.
  5. Remove one prawn at a time from the flour, dusting off any excess flour. Place it into the egg wash, coat well and then place it into the crumb mixture. Press the crumbs onto the prawns to coat them well. Lightly tap the prawns and then place them on a plate.
  6. Continue this process until all the prawns are crumbed. Cover with plastic wrap and refrigerate until ready to airfry.
  7. Place the mayonnaise in a bowl, add in the sriracha and sweet chilli sauce and whisk. Zest in ½ of the lime and whisk together. Cover with plastic wrap and set aside.
  8. Pre-heat the oven. Select AIRFRY/SUPER CONVECTION/220°C/5 mins and press start.
  9. Remove the prawns from the refrigerator. Place the prawns into the air fryer basket, ensuring they are not touching each other. Using spray oil, coat the prawns with a layer of oil. Flip the prawns over and repeat on the other side so the entire prawn has a coating of olive oil.
  10. When the oven is ready, place the prawns in the airfry position of the oven and cook for 5 mins.
  11. At 5 mins, carefully remove the basket from the oven, flip the prawns over and place them back into oven. Select AIRFRY/SUPER CONVECTION/220°C/3 mins and press start.
  12. Remove the prawns and place them into a large bowl, add in 3 tbsp of the chilli mayonnaise, green onions and toss the prawns.
  13. Place the prawns on a serving platter and zest the remaining lime over the prawns. Place the remaining mayonnaise in a ramekin and serve on the side. Serve the prawns immediately.