Recipe of Super Quick Homemade Brad's coconut prawns with Polynesian sauce

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brad's coconut prawns with polynesian sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dipping sauce Coconut Prawns & Mango Dipping Sauce (Chinese Cooking Recipe) Welcome to Chinese Cooking. My name is Xiao Wei and my goal is to make your cooking simple and. 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. I am not a huge seafood person.

Brad's coconut prawns with Polynesian sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Brad's coconut prawns with Polynesian sauce is something that I have loved my whole life.

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

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. 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. 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.

Steps 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.

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. I use bottled Thai Peanut Sauce as a yummy dip and serve it all up. This easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice. It has meant that I really haven't felt like cooking but I still need tasty, nourishing food, fast!

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