Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, brad's coconut prawns with polynesian sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Coconut Prawns & Mango Dipping Sauce (Chinese Cooking Recipe) Welcome to Chinese Cooking.
Brad's coconut prawns with Polynesian sauce is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Brad's coconut prawns with Polynesian sauce is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook brad's coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Brad's coconut prawns with Polynesian sauce:
- Prepare For the sauce
- Make ready 2 jars apricot pineapple preserves
- Prepare 1 small red onion, diced
- Take 3 tbs brown sugar
- Make ready 1 1/2 tbs white sugar
- Get 1 tbs ketchup
- Get 1 tbs yellow mustard
- Make ready 3 tbs cider vinegar
- Prepare 2 tbs white vinegar
- Make ready Juice of 1 lime
- Make ready Juice of 1/2 lemon
- Take 1/2 bunch chopped cilantro
- Make ready 1 LG clove garlic, minced
- Get 3 jalapeño peppers, seeded and chopped
- Get For the prawns
- Take 2 lbs 16-21 count prawns, deshell devein and butterfly
- Prepare 1 pkg shredded coconut
- Take 1 1/2 cups dry tempura batter
- Get 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- Take 1 cup + 2 tbs ice cold water
- Prepare 1 cup ap flour
- Get Lemon slices for garnish
That said, I could eat these coconut. Pour into individual dishes and chill. One half cup grated coconut can be added before coconut milk is stirred in. 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.
Instructions 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.
This will butterfly the Serve with your favorite dipping sauce. I like a little orange marmalade or sweet Thai chili sauce. 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. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving. Clearly, the frozen prawns were going to be the easiest to thaw.
So that’s going to wrap this up with this special food brad's coconut prawns with polynesian sauce recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
