Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's coconut prawns with polynesian sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Brad's crock pot goat with Polynesian sauce. For anyone that is doubtful about this recipe, this came out super tender and very flavorful. Dredge in flour, then tempura, then coconut.
Brad's coconut prawns with Polynesian sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Brad's coconut prawns with Polynesian sauce is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Get For the sauce
- Get 2 jars apricot pineapple preserves
- Prepare 1 small red onion, diced
- Prepare 3 tbs brown sugar
- Prepare 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
- Take Juice of 1 lime
- Get Juice of 1/2 lemon
- Take 1/2 bunch chopped cilantro
- Take 1 LG clove garlic, minced
- Make ready 3 jalapeño peppers, seeded and chopped
- Make ready For the prawns
- Make ready 2 lbs 16-21 count prawns, deshell devein and butterfly
- Get 1 pkg shredded coconut
- Get 1 1/2 cups dry tempura batter
- Get 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
- Make ready Lemon slices for garnish
How to Prepare Appetizing Spicy Shrimp Ramen Bowl. Brad's coconut prawns with Polynesian sauce. The waft of coconut on a cold morning is a nice way to remind us of warmer times and places. Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside.
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.
We love shrimp recipes around here, like shrimp scampi, creamy shrimp pasta, or shrimp fried rice, and even shrimp cakes. This coconut shrimp recipe does not disappoint! If you like your curry runny, you could skip the coconut cream. Swapping cream with milk would have no effect on taste. I really wanted this sauce to have some depth, zing and freshness to offset the sweetness of the mango which I thought would be a great accompaniment to the sweet, crunchy shrimp / prawns.
So that’s going to wrap it up with this special food brad's coconut prawns with polynesian sauce recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
