Brad's coconut prawns with Polynesian sauce
Brad's coconut prawns with Polynesian sauce

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, brad's coconut prawns with polynesian sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. For the prawn floss, drain the soaked dried shrimp and pat dry with paper towel. Top each banh khot with ½ teaspoon prawn floss, a few drained pickles and sliced chillies.

Brad's coconut prawns with Polynesian sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Brad's coconut prawns with Polynesian sauce is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have brad's coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Brad's coconut prawns with Polynesian sauce:
  1. Get For the sauce
  2. Prepare 2 jars apricot pineapple preserves
  3. Get 1 small red onion, diced
  4. Make ready 3 tbs brown sugar
  5. Make ready 1 1/2 tbs white sugar
  6. Take 1 tbs ketchup
  7. Take 1 tbs yellow mustard
  8. Take 3 tbs cider vinegar
  9. Take 2 tbs white vinegar
  10. Make ready Juice of 1 lime
  11. Make ready Juice of 1/2 lemon
  12. Take 1/2 bunch chopped cilantro
  13. Get 1 LG clove garlic, minced
  14. Take 3 jalapeño peppers, seeded and chopped
  15. Make ready For the prawns
  16. Take 2 lbs 16-21 count prawns, deshell devein and butterfly
  17. Take 1 pkg shredded coconut
  18. Make ready 1 1/2 cups dry tempura batter
  19. Prepare 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
  20. Make ready 1 cup + 2 tbs ice cold water
  21. Make ready 1 cup ap flour
  22. Take Lemon slices for garnish

Freezable (Freeze the sauce and warm up with frozen prawns.) Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Prepare prawns by peeling off the shells but leaving the tail intact, devein the prawns using a small pairing knife by cutting along the back, also make a long cut on the belly of the prawn from either end. This is a popular dish in Bengal, where of course both prawns and coconut abound. It's normally served in a whole green coconut there, but that's a bridge too far for us.

Steps to make Brad's coconut prawns with Polynesian sauce:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To plate, spread sauce on the bottom. Arrange prawns, then garnish with a lemon slice. Serve immediately. Enjoy.

I would suggest serving it, as in Bengal, as a little course in its own right, but it's also delicious with some rice and flatbreads. I'm not gonna lie, when I first spotted these on the menu of the restaurant I used to work at, I Using a small knife cut the prawns down the back, but do not cut through. This will butterfly the Serve with your favorite dipping sauce. I like a little orange marmalade or sweet Thai chili sauce. Makes a nice sauce for cocktail meatballs.

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