Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's coconut prawns with polynesian sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Brad's coconut prawns with Polynesian sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Brad's coconut prawns with Polynesian sauce is something that I have loved my entire life.
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 Shrimp are crisp on the outside with succulent juicy shrimp inside.
To get started with this particular recipe, we must first prepare a few components. You can have 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
- Prepare 2 jars apricot pineapple preserves
- Take 1 small red onion, diced
- Make ready 3 tbs brown sugar
- Take 1 1/2 tbs white sugar
- Prepare 1 tbs ketchup
- Prepare 1 tbs yellow mustard
- Get 3 tbs cider vinegar
- Make ready 2 tbs white vinegar
- Get Juice of 1 lime
- Get Juice of 1/2 lemon
- Get 1/2 bunch chopped cilantro
- Get 1 LG clove garlic, minced
- Prepare 3 jalapeño peppers, seeded and chopped
- Get For the prawns
- Make ready 2 lbs 16-21 count prawns, deshell devein and butterfly
- Prepare 1 pkg shredded coconut
- Take 1 1/2 cups dry tempura batter
- Make ready 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- Take 1 cup + 2 tbs ice cold water
- Get 1 cup ap flour
- Prepare Lemon slices for garnish
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. I am not a huge seafood person. I like it once in a while, but I hardly ever crave it. That said, I could eat these coconut.
Steps 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 easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice. 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. This will butterfly the Serve with your favorite dipping sauce. I like a little orange marmalade or sweet Thai chili sauce. This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its Stir in fish sauce, vinegar, and sugar and season with black pepper.
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