Air Fryer Shrimp and Vegetables

• 225 g Jasmine rice
• 375 ml Water
• 1 medium Courgette
• 1 large Red pepper
• 150 g Snap peas
• 400 g King prawns, peeled and deveined
• 1 ½ tbsp Sesame oil
• 2 tbsp Soy sauce
• 2 cloves Garlic
• 15 g Ginger root, peeled
• 1 Lime
• 2 tsp Roasted sesame seeds

1. Rinse the jasmine rice, then tip into a saucepan with the water and bring to the boil. Cover and cook on the lowest heat for 10 minutes, then take off the heat and rest, covered, for 5 minutes. Fluff with a fork before serving.
2. Meanwhile, cut the courgette into thick half-moons and the red pepper into bite-size strips. Trim any stringy ends from the snap peas. Preheat the air fryer to 200°C (390°F).
3. In a mixing bowl, combine the sesame oil and soy sauce, then finely grate in the garlic and ginger. Squeeze in half the lime and stir well. Add the prawns and toss to coat.
4. Put the courgette, red pepper and snap peas in the air fryer basket and cook for 5 minutes, shaking halfway, until crisp-tender. Add the prawns (including any marinade) and cook for 3 to 4 minutes more, shaking once, until the prawns are just opaque. Serve over the rice with a squeeze of the remaining lime and a sprinkle of roasted sesame seeds.

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