Hello, I’m Joana. Today, I will show you a way to make brad’s coconut prawns with polynesian sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brad’s coconut prawns with Polynesian sauce Recipe
Brad’s coconut prawns with Polynesian sauce is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Brad’s coconut prawns with Polynesian sauce is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. 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:
- Make ready For the sauce
- Prepare 2 jars apricot pineapple preserves
- Get 1 small red onion, diced
- Take 3 tbs brown sugar
- Make ready 1 1/2 tbs white sugar
- Make ready 1 tbs ketchup
- Take 1 tbs yellow mustard
- Take 3 tbs cider vinegar
- Take 2 tbs white vinegar
- Make ready Juice of 1 lime
- Take Juice of 1/2 lemon
- Make ready 1/2 bunch chopped cilantro
- Get 1 LG clove garlic, minced
- Prepare 3 jalapeño peppers, seeded and chopped
- Make ready For the prawns
- Take 2 lbs 16-21 count prawns, deshell devein and butterfly
- Prepare 1 pkg shredded coconut
- Make ready 1 1/2 cups dry tempura batter
- Take 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- Take 1 cup + 2 tbs ice cold water
- Take 1 cup ap flour
- Make ready Lemon slices for garnish
Steps 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.
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