Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's coconut prawns with polynesian sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Dredge in flour, then tempura, then coconut. Brad's coconut prawns with Polynesian sauce instructions. Place coconut on a large baking sheet. Spread out evenly in a thin layer.
Brad's coconut prawns with Polynesian sauce is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Brad's coconut prawns with Polynesian sauce is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to 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:
- Take For the sauce
- Prepare 2 jars apricot pineapple preserves
- Take 1 small red onion, diced
- Prepare 3 tbs brown sugar
- Take 1 1/2 tbs white sugar
- Make ready 1 tbs ketchup
- Take 1 tbs yellow mustard
- Take 3 tbs cider vinegar
- Take 2 tbs white vinegar
- Prepare Juice of 1 lime
- Make ready Juice of 1/2 lemon
- Take 1/2 bunch chopped cilantro
- Make ready 1 LG clove garlic, minced
- Get 3 jalapeño peppers, seeded and chopped
- Take For the prawns
- Make ready 2 lbs 16-21 count prawns, deshell devein and butterfly
- Take 1 pkg shredded coconut
- Get 1 1/2 cups dry tempura batter
- Take 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
- Take Lemon slices for garnish
Place coconut on a large baking sheet. Spread out evenly in a thin layer. Coconut should end up lightly toasted, not burnt. Mix all ingredients together for the sauce in a LG saucepan or wok.
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.
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. Brad's crock pot goat with Polynesian sauce For the goat •. Mix shredded coconut and panko, set aside.
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