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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, brad's coconut prawns with polynesian sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Dredge in flour, then tempura, then coconut. Hold tip of prawn in the oil for a couple seconds before dropping in. Brad's crock pot goat with Polynesian sauce.

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 is quick, it tastes delicious. They’re nice and they look wonderful. Brad's coconut prawns with Polynesian sauce is something which I have loved my whole life.

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

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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.

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