Air Fryer Thai Shrimp

• 150 g Jasmine rice
• 300 ml Water
• 2 cloves Garlic
• 2 tsp Palm sugar
• 2 tsp Fish sauce
• 1 medium Lime, juicy
• 300 g Shrimp, peeled
• 2 pieces Spring onion
• 1 piece Red chili pepper
• 10 g Fresh coriander

1. Rinse the jasmine rice, then add it to a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 10 minutes. Remove from the heat and rest, covered, for 5 minutes while you cook the shrimp.
2. Preheat the air fryer to 200°C (390°F) for 3 minutes. In a mixing bowl, combine the garlic, palm sugar, fish sauce and the juice of the lime, stirring until the sugar dissolves. Add the shrimp and toss to coat.
3. Air-fry the shrimp in a single layer for 4 to 6 minutes, shaking halfway, until just firm and opaque. Tip into a bowl and scrape over any juices from the basket. Taste and add an extra squeeze of lime if you like it sharper.
4. Thinly slice the spring onion and red chilli, and roughly chop the fresh coriander. Fluff the rice, then serve with the shrimp and scatter over the spring onion, chilli and coriander. Serve any remaining lime alongside.

Made this recipe? Rate it — a comment is optional.