You’ll Need
For the Coconut Shrimp
650g raw peeled king prawns, tails on
60g plain flour
2 eggs, beaten
80g panko breadcrumbs
70g desiccated coconut
1/2 tsp garlic powder
1/2 tsp sea salt
Vegetable oil spray
For the Rice Boxes
500g cooked sushi or jasmine rice
2 tbsp furikake seasoning
200g fresh pineapple, finely diced
150g white cabbage, finely shredded
2 spring onions, finely sliced
1 tbsp lime juice
1 tbsp mayonnaise
For the Dip
4 tbsp sweet chilli sauce
1 tbsp lime juice
Optional but dangerous
Extra furikake
Pickled jalapenos
Cold lager
Method
Mix the panko, coconut, garlic powder and salt.
Coat each prawn in flour, beaten egg and the coconut crumb.
Preheat your air fryer to 200°C.
Spray the prawns generously with oil and arrange in a single layer.
Air fry in batches for 7-9 minutes, turning once, until crisp and opaque.
Stir the furikake through the warm rice.
Toss the pineapple, cabbage, spring onions, lime juice and mayonnaise.
Mix the sweet chilli sauce with the extra lime juice.
Fill the boxes with rice, slaw and coconut shrimp and serve with the dip.