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Brad's coconut prawns with Polynesian sauce
Brad's coconut prawns with Polynesian sauce

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We hope you got benefit from reading it, now let’s go back to brad's coconut prawns with polynesian sauce recipe. You can have brad's coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you do it.

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

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