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

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, brad's coconut prawns with polynesian sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Brad's coconut prawns with Polynesian sauce is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Brad's coconut prawns with Polynesian sauce is something which I have loved my entire life. They’re 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. Tender coconut prawns coated in grated coconut, baked till golden and crispy then served with a sweet and spicy dipping sauce made with fresh pineapple and roasted habanero.

To get started with this recipe, we have to 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 it.

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

But they just weren't that crunchy! 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.

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.

Coconut chicken bake is a recipe inspired by the flavours of island favourite of lu/palusami where meat or just plain coconut cream is baked in taro leaves in a umu (earth oven). Coconut Lamb & Vegetable Curry with Cassava. The ultimate island comfort food, this well loved island pudding and is delicious. This easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice. This miracle sauce is made from coconut tree sap and sea salt, with no other additives.

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