Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brad's coconut prawns with polynesian sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Brad's coconut prawns with Polynesian sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Brad's coconut prawns with Polynesian sauce is something that I’ve loved my entire life. They are fine and they look fantastic.
Dredge in flour, then tempura, then coconut. Brad's coconut prawns with Polynesian sauce instructions. Place coconut on a large baking sheet. Spread out evenly in a thin layer.
To get started with this recipe, we must first prepare a few components. You can cook brad's coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's coconut prawns with Polynesian sauce:
- Make ready For the sauce
- Make ready 2 jars apricot pineapple preserves
- Take 1 small red onion, diced
- Make ready 3 tbs brown sugar
- Make ready 1 1/2 tbs white sugar
- Make ready 1 tbs ketchup
- Take 1 tbs yellow mustard
- Prepare 3 tbs cider vinegar
- Make ready 2 tbs white vinegar
- Get Juice of 1 lime
- Get Juice of 1/2 lemon
- Get 1/2 bunch chopped cilantro
- Take 1 LG clove garlic, minced
- Prepare 3 jalapeño peppers, seeded and chopped
- Make ready For the prawns
- Get 2 lbs 16-21 count prawns, deshell devein and butterfly
- Prepare 1 pkg shredded coconut
- Take 1 1/2 cups dry tempura batter
- Prepare 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- Take 1 cup + 2 tbs ice cold water
- Get 1 cup ap flour
- Get Lemon slices for garnish
Place coconut on a large baking sheet. Spread out evenly in a thin layer. Coconut should end up lightly toasted, not burnt. Mix all ingredients together for the sauce in a LG saucepan or wok.
Instructions to make Brad's coconut prawns with Polynesian sauce:
- Heat oven to 300 degrees. Place coconut on a large baking sheet. Spread out evenly in a thin layer. Bake around 30 minutes. Stir around 3 or 4 times. Coconut should end up lightly toasted, not burnt.
- Mix all ingredients together for the sauce in a LG saucepan or wok. Slowly bring to a simmer over medium low heat. Simmer until onion becomes tender. Remove from heat and cool until able to be worked with. Place in a blender and pulse until it becomes a smooth sauce.
- Meanwhile, prepare prawns. Heat oil in a deep fryer to 360 degrees. Place flour in a bowl. Mix spices with dry tempura mix, then mix in the water. Adjust until it is like thin pancake batter. Place coconut in another bowl.
- Cook 5-6 prawns at a time so the oil maintains temperature. Dredge in flour, then tempura, then coconut. Knock off excess. Hold tip of prawn in the oil for a couple seconds before dropping in. Fry for 2-3 minutes. Drain on paper towels.
- To plate, spread sauce on the bottom. Arrange prawns, then garnish with a lemon slice. Serve immediately. Enjoy.
Coconut should end up lightly toasted, not burnt. Mix all ingredients together for the sauce in a LG saucepan or wok. Slowly bring to a simmer over medium low heat. Brad's crock pot goat with Polynesian sauce For the goat •. Mix shredded coconut and panko, set aside.
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