Air fryer spiced shrimp po' boys with celeriac remoulade

Instructions

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1. 1 Finely chop the chives, parsley and capers and tip into a bowl. Juice the lemon into the bowl and tip in the 100g mayo, the buttermilk and mustard. Season lightly with salt and plenty of black pepper, and mix well to combine. Peel the celeriac, then cut into quarters. Thinly slice each quarter using a mandoline or sharp knife, then cut the slices into thin matchsticks. Transfer to the bowl with the dressing and toss to combine. Chill until needed.
2. 2 Put the flour, eggs and panko breadcrumbs in three separate, shallow bowls, and line a plate with baking parchment. Season the flour with 1 tsp of the onion granules and a little salt. Put the remaining onion granules, the garlice granules, cayenne, Old Bay and a pinch of salt in the bowl with the panko breadcrumbs, and whisk to combine. Beat the eggs.
3. 3 Pat the prawns dry using kitchen paper, then use tongs to dip them in the flour, then the beaten egg and finally the breadcrumbs until coated. Transfer to the lined plate.
4. 4 Heat the air fryer to 190C. Put the prawns in the air-fryer basket in a single layer, making sure they’re not overcrowded (you may need to do this in batches). Mist with the spray oil on both sides, then air-fry for 7-9 mins until the breading is crisp and the prawns are cooked through.
5. 5 Meanwhile, shred the lettuce into thin strips using a sharp knife and slice the rolls in half. When the prawns have finished cooking, toast the rolls in the air fryer for a few minutes to warm through. Spread the remaining 2-3 tbsp mayo over the rolls, then top with the celeriac remoulade, lettuce, cornichons and air-fried prawns.