Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brad's coconut prawns with polynesian sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Dredge in flour, then tempura, then coconut. Hold tip of prawn in the oil for a couple seconds before dropping in. Tender coconut prawns coated in grated coconut, baked till golden and crispy then served with a sweet and spicy dipping sauce made with fresh pineapple and roasted habanero.
Brad's coconut prawns with Polynesian sauce is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Brad's coconut prawns with Polynesian sauce is something that I have loved my entire life. They’re nice and they look wonderful.
How to Prepare Brad's coconut prawns with Polynesian sauce
To begin with this recipe, we must prepare a few components. You can cook brad's coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Brad's coconut prawns with Polynesian sauce:
- Prepare For the sauce
- Get 2 jars apricot pineapple preserves
- Prepare 1 small red onion, diced
- Get 3 tbs brown sugar
- Take 1 1/2 tbs white sugar
- Prepare 1 tbs ketchup
- Prepare 1 tbs yellow mustard
- Take 3 tbs cider vinegar
- Get 2 tbs white vinegar
- Prepare Juice of 1 lime
- Prepare Juice of 1/2 lemon
- Get 1/2 bunch chopped cilantro
- Take 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
- Prepare 1 pkg shredded coconut
- Prepare 1 1/2 cups dry tempura batter
- Make ready 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- Prepare 1 cup + 2 tbs ice cold water
- Prepare 1 cup ap flour
- Prepare Lemon slices for garnish
Dip shrimp in batter, then roll in coconut/panko mix. Heat coconut oil and add curry leaves, black mustard, chopped garlic, and green chilies (if using). The prawns previously marinated in red chili powder, turmeric, salt, and coriander powder are added now. Prawns in an easy Thai coconut sauce - shrimp and peppers in a delicious, creamy Thai-style coconut sauce with lemongrass and peanut butter.
Instructions
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.
This post is sponsored by Very Lazy. I have come down with a stinking cold. I don't get ill very often, maybe about once every five years; so when I do catch a cold it really hits me hard. Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. Great for appetizers (use medium size shrimp) or a meal!
As simple as that Recipe of Brad's coconut prawns with Polynesian sauce
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