Air fryer kung pao-style peanut prawns

Coat juicy prawns in a sticky, spicy sauce then toss with roasted peanuts for crunch. You can serve with microwave rice to make it quicker

200g raw king prawns (defrosted if frozen)
1 red pepper , chopped into bite-sized pieces
3 spring onions , white part chopped into big chunks, green part finely sliced to serve
1 tsp vegetable oil
30g roasted peanuts , roughly chopped
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp malt vinegar
1 tsp sesame oil
1 tsp cornflour
2 tsp honey
½ tsp chilli flakes (optional)
250g microwave rice

Toss the prawns, pepper and white parts of the spring onions in the oil with a pinch of salt. Tip into the air fryer basket (use a liner or tray if the basket has large holes). Air-fry at 200C for 6-8 mins, shaking halfway through, until the prawns are pink and cooked through.
Meanwhile, whisk all the sauce ingredients together in a small saucepan and cook over a medium heat for 1-2 mins until thickened and glossy.
Add the cooked prawns and veg to the sauce along with the chopped peanuts, and toss everything to coat. Heat the microwave rice following pack instructions, then serve with the kung pao prawns and scatter over the spring onion greens.