Hi, I am Clara. Today, we’re going to make brad’s coconut prawns with polynesian sauce recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really 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 well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Brad’s coconut prawns with Polynesian sauce is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook brad’s coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Brad’s coconut prawns with Polynesian sauce:
- Get For the sauce
- Make ready 2 jars apricot pineapple preserves
- Prepare 1 small red onion, diced
- Prepare 3 tbs brown sugar
- Make ready 1 1/2 tbs white sugar
- Take 1 tbs ketchup
- Take 1 tbs yellow mustard
- Take 3 tbs cider vinegar
- Make ready 2 tbs white vinegar
- Prepare Juice of 1 lime
- Get Juice of 1/2 lemon
- Make ready 1/2 bunch chopped cilantro
- Prepare 1 LG clove garlic, minced
- Prepare 3 jalapeño peppers, seeded and chopped
- Get For the prawns
- Prepare 2 lbs 16-21 count prawns, deshell devein and butterfly
- Take 1 pkg shredded coconut
- Get 1 1/2 cups dry tempura batter
- Make ready 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- Get 1 cup + 2 tbs ice cold water
- Get 1 cup ap flour
- Take Lemon slices for garnish
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.
So that’s going to wrap it up for this distinctive dish brad’s coconut prawns with polynesian sauce recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
