Hi, I’m Jane. Today, we’re going to prepare 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. This time, I’m gonna 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 favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Brad’s coconut prawns with Polynesian sauce is something which I’ve loved my entire life.
To begin with this recipe, we have to 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 that.
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
- Make ready 3 tbs brown sugar
- Make ready 1 1/2 tbs white sugar
- Take 1 tbs ketchup
- Prepare 1 tbs yellow mustard
- Take 3 tbs cider vinegar
- Get 2 tbs white vinegar
- Make ready Juice of 1 lime
- Take Juice of 1/2 lemon
- Get 1/2 bunch chopped cilantro
- Get 1 LG clove garlic, minced
- Get 3 jalapeño peppers, seeded and chopped
- Make ready For the prawns
- Get 2 lbs 16-21 count prawns, deshell devein and butterfly
- Take 1 pkg shredded coconut
- Take 1 1/2 cups dry tempura batter
- Take 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- Prepare 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 is going to wrap it up with this distinctive dish brad’s coconut prawns with polynesian sauce recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
