Brad's coconut prawns with Polynesian sauce
Brad's coconut prawns with Polynesian sauce

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special 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 tasty. This will be really delicious.

Brad's coconut prawns with Polynesian sauce is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Brad's coconut prawns with Polynesian sauce is something which I have loved my entire life. They are fine and they look fantastic.

Coconut Prawns & Mango Dipping Sauce (Chinese Style Cooking Recipe) Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking. Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside.

To get started with this particular recipe, we must first prepare a few ingredients. You can have brad's coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Brad's coconut prawns with Polynesian sauce:
  1. Prepare For the sauce
  2. Get 2 jars apricot pineapple preserves
  3. Make ready 1 small red onion, diced
  4. Get 3 tbs brown sugar
  5. Get 1 1/2 tbs white sugar
  6. Prepare 1 tbs ketchup
  7. Make ready 1 tbs yellow mustard
  8. Prepare 3 tbs cider vinegar
  9. Take 2 tbs white vinegar
  10. Prepare Juice of 1 lime
  11. Get Juice of 1/2 lemon
  12. Make ready 1/2 bunch chopped cilantro
  13. Take 1 LG clove garlic, minced
  14. Make ready 3 jalapeño peppers, seeded and chopped
  15. Get For the prawns
  16. Get 2 lbs 16-21 count prawns, deshell devein and butterfly
  17. Prepare 1 pkg shredded coconut
  18. Make ready 1 1/2 cups dry tempura batter
  19. Take 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
  20. Take 1 cup + 2 tbs ice cold water
  21. Get 1 cup ap flour
  22. Take Lemon slices for garnish

Freezable (Freeze the sauce and warm up with frozen prawns.) Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving. This easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice. This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its Stir in fish sauce, vinegar, and sugar and season with black pepper.

Instructions to make Brad's coconut prawns with Polynesian sauce:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To plate, spread sauce on the bottom. Arrange prawns, then garnish with a lemon slice. Serve immediately. Enjoy.

Trim shrimp antennae with scissors, then add shrimp to wok along with coconut. 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. Remove from heat and allow to cool completely.

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