Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, brad's coconut prawns with polynesian sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Deep-fried coconut prawn pupus are a tasty introduction to South Sea Island flavours. Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. I could eat this every day, forever.
Brad's coconut prawns with Polynesian sauce is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Brad's coconut prawns with Polynesian sauce is something that I have loved my entire life.
To begin with this particular recipe, we must first 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 that.
The ingredients needed to make Brad's coconut prawns with Polynesian sauce:
- Make ready For the sauce
- Prepare 2 jars apricot pineapple preserves
- Make ready 1 small red onion, diced
- Make ready 3 tbs brown sugar
- Take 1 1/2 tbs white sugar
- Make ready 1 tbs ketchup
- Prepare 1 tbs yellow mustard
- Take 3 tbs cider vinegar
- Make ready 2 tbs white vinegar
- Prepare Juice of 1 lime
- Prepare Juice of 1/2 lemon
- Prepare 1/2 bunch chopped cilantro
- Get 1 LG clove garlic, minced
- Make ready 3 jalapeño peppers, seeded and chopped
- Prepare For the prawns
- Prepare 2 lbs 16-21 count prawns, deshell devein and butterfly
- Prepare 1 pkg shredded coconut
- Make ready 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
- Take 1 cup ap flour
- Get Lemon slices for garnish
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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 easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice. 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.
So that’s going to wrap this up with this exceptional food brad's coconut prawns with polynesian sauce recipe. Thank you very much for reading. I am confident you can make this at home. There’s 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, friends and colleague. Thanks again for reading. Go on get cooking!
