Nutty Prawns With Amaretto Glaze

Nutty Prawns With Amaretto Glaze

Author

SharkNinja Thailand

Cook Time

10 minutes

Servings

10

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Western

Ingredients

• 120 g plain flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 120 ml milk
• 2 tablespoon olive or vegetable oil
• 185 g sliced almonds
• 900 g large prawns (about 32 to 40 prawns), peeled and deveined, tails left on
• 470 ml amaretto liqueur
• Ninja Double Stack XL 9.5L Air Fryer – SL400

Directions

1. Combine the flour, baking powder and salt in a large bowl. Add the eggs, milk and oil and stir until it forms a smooth batter. Coarsely crush the sliced almonds into a second shallow dish with your hands.
2. Dry the prawns well with paper towels. Dip the prawns into the batter and shake off any excess batter, leaving just enough to lightly coat the prawns. Transfer the prawns to the dish with the almonds and coat completely. Place the coated prawns on a plate or baking sheet and when all the prawns have been coated, freeze the prawns for an 1 hour, or as long as a week before air frying.
3. Preheat the air fryer to 204°C.
4. Transfer frozen prawns to the two air fryer drawers. Air fry for 6 minutes. Turn the prawns over and air fry for an additional 4 minutes.
5. While the prawns are cooking, bring the Amaretto to a boil in a small saucepan on the stovetop. Lower the heat and simmer until it has reduced and thickened into a glaze, about 10 minutes.
6. Remove the prawns from the air fryer and brush both sides with the warm amaretto glaze. Serve warm.