17
5. Spray or brush the shrimp liberally with oil and then place evenly on
the prepared basket.
6. Place in the oven in the upper rack position. Set to AirFry at 375°F
(190°C). Cook for about 5 minutes per side, or until golden brown.
7. Serve immediately.
Nutritional information per serving (based on 5 servings):
Calories 174 (14% from fat) • carb. 11g • pro. 15g • fat 2g • sat. fat 1g
chol. 133mg • sod. 661mg • calc. 26mg • fiber 1g
Blistered Shishito Peppers
Not sure if there is a faster or tastier appetizer around!
Makes 4 to 6 servings
12
ounces (340 g) shishito peppers
1
tablespoon (15 ml) olive oil
½
teaspoon (2.5 ml) kosher salt
Nonstick cooking spray
1. Toss the peppers together with the oil and salt.
2. Place the AirFryer Basket onto the Baking Pan and coat
with nonstick spray.
3. Put the peppers into the prepared basket and place in oven in the
upper rack position. Set to Airfry on 400°F (200°C). Cook for about
8 to 10 minutes, tossing once in the middle of the cooking time.
Peppers should be soft and blistered.
4. Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 35 (59% from fat) • carb. 3g • pro. 1g • fat 3g • sat. fat 0g
chol. 0mg • sod. 185mg • calc. 8mg • fiber 2g
AirFried Vegetable Wontons
A fun and tasty hors d’oeuvre to try at your next party.
Makes 24 wontons
Filling:
1½
teaspoons (7.5 ml) vegetable oil
1
shallot, finely chopped
½
jalapeño, seeded and finely chopped
1
small carrot, finely chopped
½
small celery stalk, finely chopped
1
garlic clove, finely chopped
1
medium white mushroom, finely chopped
¼
small red bell pepper, finely chopped
1
½-inch (1.25 cm) piece ginger, finely chopped
2
teaspoons (10 ml) soy sauce
2
teaspoons (10 ml) sesame oil
1
tablespoon (15 ml) rice vinegar
Wontons:
1
large egg
1
tablespoon (15 ml) water
24
wonton wrappers
Nonstick cooking spray
Vegetable oil, for spraying or brushing
1. Prepare the filling. Add the 11/2 teaspoons (7.5 ml) of vegetable oil to
a large sauté pan and place over medium heat. Add the shallot,
jalapeño, carrot and celery and sauté for about 3 minutes, until
vegetables soften slightly. Add the garlic, mushroom, and bell
pepper and continue to cook for an additional 4 to 5 minutes
until soft and lightly browned.
2. Stir in the ginger, soy sauce, sesame oil, and rice vinegar and cook
for an additional minute. Taste and adjust seasoning according to
preference.
3. Allow to cool before assembling wontons.