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

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's coconut prawns with polynesian sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dredge in flour, then tempura, then coconut. Hold tip of prawn in the oil for a couple seconds before dropping in. 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.

Brad's coconut prawns with Polynesian sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Brad's coconut prawns with Polynesian sauce is something that I’ve loved my entire life. They are nice and they look fantastic.

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. Get For the sauce
  2. Make ready 2 jars apricot pineapple preserves
  3. Make ready 1 small red onion, diced
  4. Take 3 tbs brown sugar
  5. Take 1 1/2 tbs white sugar
  6. Prepare 1 tbs ketchup
  7. Make ready 1 tbs yellow mustard
  8. Make ready 3 tbs cider vinegar
  9. Take 2 tbs white vinegar
  10. Take Juice of 1 lime
  11. Get Juice of 1/2 lemon
  12. Get 1/2 bunch chopped cilantro
  13. Prepare 1 LG clove garlic, minced
  14. Take 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. Prepare 1 1/2 cups dry tempura batter
  19. Prepare 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
  20. Make ready 1 cup + 2 tbs ice cold water
  21. Make ready 1 cup ap flour
  22. Make ready Lemon slices for garnish

Brad's coconut prawns with Polynesian sauce. apricot pineapple preserves, small red onion, diced, brown sugar, white sugar, ketchup, yellow mustard, cider vinegar, white vinegar MMOBRIEN. Then again, all of their prep work. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.

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.

Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated. Pour in the coconut milk and cream. Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut.

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