Easy Way to Make Yummy Brad's coconut prawns with Polynesian sauce

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Brad's coconut prawns with Polynesian sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Brad's coconut prawns with Polynesian sauce Recipe. Give these beautiful king prawns a touch of the caribbean - rolled in flaky coconut then fried to crispy perfection - before serving with either a zesty lemon, or spicy fish and lime sauce. When the coconut has turned light brown on one side, turn the prawns over and cook until crisp and golden on both sides.

You can cook Brad's coconut prawns with Polynesian sauce using 22 ingredients and 5 steps. Here is how you cook it.

Ingredients of Brad's coconut prawns with Polynesian sauce

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

I use bottled Thai Peanut Sauce as a yummy dip and serve it all up.This sauce is so scrumptious I want to pour it over everything.On cooked meats, seafood, as a salad dressing.let your imagination run These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut.But they just weren't that crunchy!

Brad's coconut prawns with Polynesian sauce instructions

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..

That said, I could eat these coconut.Dip each prawn in: flour mixture first, egg mixture second, coconut third.At this point they can be placed on waxed paper and refrigerated until ready Excellent recipe and use unsweetened coconut rather than the sweetened type.

This easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice.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.Dip in egg batter and then press into coconut/panko mixture.Repeat until all prawns are breaded.Serve with your favorite dipping sauce.