Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, brad's coconut prawns with polynesian sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. I could eat this every day, forever. Roll the prawn in the coconut crumbs, pressing down so the mixture sticks.
Brad's coconut prawns with Polynesian sauce is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Brad's coconut prawns with Polynesian sauce is something that I have loved my entire life.
To get started with this particular 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:
- Prepare For the sauce
- Make ready 2 jars apricot pineapple preserves
- Get 1 small red onion, diced
- Get 3 tbs brown sugar
- Prepare 1 1/2 tbs white sugar
- Take 1 tbs ketchup
- Prepare 1 tbs yellow mustard
- Get 3 tbs cider vinegar
- Make ready 2 tbs white vinegar
- Prepare Juice of 1 lime
- Make ready Juice of 1/2 lemon
- Get 1/2 bunch chopped cilantro
- Get 1 LG clove garlic, minced
- Take 3 jalapeño peppers, seeded and chopped
- Make ready For the prawns
- Make ready 2 lbs 16-21 count prawns, deshell devein and butterfly
- Prepare 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
- Make ready 1 cup + 2 tbs ice cold water
- Get 1 cup ap flour
- Take Lemon slices for garnish
Add the coriander, then season to taste with salt, pepper and lemon juice just before serving. 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. 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.
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.
This prawn curry, with its creamy coconut sauce, is typical of the south-west Indian region and it features a home-made spice paste. Scatter over coriander leaves and serve with rice. Note • Tamarind paste and concentrate are from Asian food. Makes a nice sauce for cocktail meatballs. In a saucepan combine juice mixture, catsup, vinegar, cornstarch, brown sugar, soy sauce, beef bouillon, and ground red pepper.
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