Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive 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 is gonna smell and look delicious.
Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. I could eat this every day, forever. Coconut Prawns & Mango Dipping Sauce (Chinese Style Cooking Recipe) Welcome to Xiao's Kitchen.
Brad's coconut prawns with Polynesian sauce is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Brad's coconut prawns with Polynesian sauce is something that I have loved my whole life.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Brad's coconut prawns with Polynesian sauce:
- Take For the sauce
- Get 2 jars apricot pineapple preserves
- Take 1 small red onion, diced
- Get 3 tbs brown sugar
- Take 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
- Get Juice of 1 lime
- Make ready Juice of 1/2 lemon
- Make ready 1/2 bunch chopped cilantro
- Get 1 LG clove garlic, minced
- Make ready 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
- Make ready 1 1/2 cups dry tempura batter
- Get 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- Make ready 1 cup + 2 tbs ice cold water
- Prepare 1 cup ap flour
- Make ready Lemon slices for garnish
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. Combine water, vinegar, sugar and food coloring in a saucepan. For Meatballs: Combine all ingredients. off fat.
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.
For Sauce: Mix sugar and cornstarch. add a light crunch! This easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice. This prawn curry, with its creamy coconut sauce, is typical of the south-west Indian region and it features a home-made spice paste. Scatter over coriander leaves and serve with rice. Note • Tamarind paste and concentrate are from Asian food.
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 confident that you can make this at home. There is gonna be interesting food in 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!
