Recipe: Delicious Brad's coconut prawns with Polynesian sauce

Brad's coconut prawns with Polynesian sauce. Dredge in flour, then tempura, then coconut. Hold tip of prawn in the oil for a couple seconds before dropping in. Tender coconut prawns coated in grated coconut, baked till golden and crispy then served with a sweet and spicy dipping sauce made with fresh pineapple and roasted habanero.

Brad's coconut prawns with Polynesian sauce Brad's coconut prawns with Polynesian sauce instructions. Brad's crock pot goat with Polynesian sauce. For anyone that is doubtful about this recipe, this came out super tender and very flavorful. You can have Brad's coconut prawns with Polynesian sauce using 22 ingredients and 5 steps. Here is how you cook that.

Ingredients of Brad's coconut prawns with Polynesian sauce

  1. It's of For the sauce.
  2. It's 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 1 tbs of ketchup.
  7. It's 1 tbs of yellow mustard.
  8. It's 3 tbs of cider vinegar.
  9. Prepare 2 tbs of white vinegar.
  10. You need of Juice of 1 lime.
  11. It's of Juice of 1/2 lemon.
  12. You need 1/2 bunch of chopped cilantro.
  13. Prepare 1 of LG clove garlic, minced.
  14. You need 3 of jalapeño peppers, seeded and chopped.
  15. It's of For the prawns.
  16. It's 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. You need 1/2 tsp of each; salt, garlic powder, ginger, mustard, 5 spice.
  20. Prepare 1 cup of + 2 tbs ice cold water.
  21. It's 1 cup of ap flour.
  22. You need of Lemon slices for garnish.

Dip shrimp in batter, then roll in coconut/panko mix. Heat coconut oil and add curry leaves, black mustard, chopped garlic, and green chilies (if using). The prawns previously marinated in red chili powder, turmeric, salt, and coriander powder are added now. Prawns in an easy Thai coconut sauce - shrimp and peppers in a delicious, creamy Thai-style coconut sauce with lemongrass and peanut butter.

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..

This post is sponsored by Very Lazy. I have come down with a stinking cold. I don't get ill very often, maybe about once every five years; so when I do catch a cold it really hits me hard. Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. Great for appetizers (use medium size shrimp) or a meal!

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