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Best Recipe: Brad's coconut prawns with Polynesian sauce

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Brad's coconut prawns with Polynesian sauce, It Needs prepare 22 Ingredients And 5 Steps

Ok now How To Cook Brad's coconut prawns with Polynesian sauce Brad's coconut prawns with Polynesian sauce. apricot pineapple preserves•small red onion, diced•brown sugar•white sugar•ketchup•yellow mustard Brad's chicken katsu. ketchup•low sodium soy sauce•brown sugar•mirin•worchestershire sauce•ground ginger•ground mustard•minced garlic. Give these beautiful king prawns a touch of the caribbean - rolled in flaky coconut then fried to crispy perfection - before serving with either a zesty lemon, or spicy fish and lime sauce. When the coconut has turned light brown on one side, turn the prawns over and cook until crisp and golden on both sides.

Brad's coconut prawns with Polynesian sauce Your Prawns Coconut Sauce stock images are ready. Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights. We can cook Brad's coconut prawns with Polynesian sauce using 22 ingredients and 5 steps. Here is how you achieve Brad's coconut prawns with Polynesian sauce.

Ingredients of Brad's coconut prawns with Polynesian sauce

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

Dreamstime is the world`s largest stock photography community. This sauce is so scrumptious I want to pour it over everything. On cooked meats, seafood, as a salad dressing.let your imagination run These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut. But they just weren't that crunchy!

Brad's coconut prawns with Polynesian sauce instructions

  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..

Great recipe for Brad's crock pot goat with Polynesian sauce. For anyone that is doubtful about this recipe, this came out super tender and very flavorful. Coconut Prawns with a crunchy coating with sweet chilli sauce. If there was one perfect summer recipe in Australia, it is Coconut Prawns! This is a popular dish in Bengal, where of course both prawns and coconut abound.

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