Recipe: Perfect Brad's coconut prawns with Polynesian sauce

Brad's coconut prawns with Polynesian sauce. 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.

Want to try this Chick-Fil-A Polynesian Sauce Recipe? Pin it to your SAUCE, CHICKEN, COPYCAT or RECIPE board & SAVE it for later! This is a popular dish in Bengal, where of course both prawns and coconut abound. You can cook Brad's coconut prawns with Polynesian sauce using 22 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Brad's coconut prawns with Polynesian sauce

1. You need of For the sauce.
2. Prepare 2 jars of apricot pineapple preserves.
3. It's 1 of small red onion, diced.
4. You need 3 tbs of brown sugar.
5. You need 1 1/2 tbs of white sugar.
6. Prepare 1 tbs of ketchup.
7. Prepare 1 tbs of yellow mustard.
8. Prepare 3 tbs of cider vinegar.
9. It's 2 tbs of white vinegar.
10. Prepare of Juice of 1 lime.
11. You need of Juice of 1/2 lemon.
12. Prepare 1/2 bunch of chopped cilantro.
13. You need 1 of LG clove garlic, minced.
14. Prepare 3 of jalapeño peppers, seeded and chopped.
15. You need of For the prawns.
16. Prepare 2 lbs of 16-21 count prawns, deshell devein and butterfly.
17. You need 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. It's 1 cup of + 2 tbs ice cold water.
21. It's 1 cup of ap flour.
22. You need of Lemon slices for garnish.

It's normally served in a whole green coconut there, but that's a bridge too far for us. I would suggest serving it, as in Bengal, as a little course in its own right, but it's also delicious with some rice and flatbreads. From Polynesian steak or Polynesian chicken to Polynesian dip and Polynesian pulled pork right here. Polynesian MeatballsLake Lure Cottage Kitchen. soy sauce, pineapple juice, coconut milk, salt Polynesian Chicken DrummiesThe Midnight Baker. duck sauce, chicken drumsticks, olive oil.

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..

Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated. 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.