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We hope you got benefit from reading it, now let’s go back to brad's coconut prawns with polynesian sauce recipe. To make brad's coconut prawns with polynesian sauce you need 22 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Brad's coconut prawns with Polynesian sauce:
- Use For the sauce
- Get 2 jars apricot pineapple preserves
- Provide 1 small red onion, diced
- Provide 3 tbs brown sugar
- Get 1 1/2 tbs white sugar
- Prepare 1 tbs ketchup
- Prepare 1 tbs yellow mustard
- Prepare 3 tbs cider vinegar
- Prepare 2 tbs white vinegar
- Provide Juice of 1 lime
- Provide Juice of 1/2 lemon
- You need 1/2 bunch chopped cilantro
- Get 1 LG clove garlic, minced
- Get 3 jalapeño peppers, seeded and chopped
- Take For the prawns
- Get 2 lbs 16-21 count prawns, deshell devein and butterfly
- Get 1 pkg shredded coconut
- Get 1 1/2 cups dry tempura batter
- Take 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- You need 1 cup + 2 tbs ice cold water
- Prepare 1 cup ap flour
- Use Lemon slices for garnish
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.
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