Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, brad's coconut prawns with polynesian sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Brad's coconut prawns with Polynesian sauce is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Brad's coconut prawns with Polynesian sauce is something which I’ve 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. This sauce is so scrumptious I want to pour it over everything.
To begin with this particular recipe, we have to prepare a few ingredients. You can have brad's coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brad's coconut prawns with Polynesian sauce:
- Take For the sauce
- Make ready apricot pineapple preserves
- Get small red onion, diced
- Prepare brown sugar
- Get white sugar
- Make ready ketchup
- Get yellow mustard
- Get cider vinegar
- Prepare white vinegar
- Prepare Juice of 1 lime
- Prepare Juice of 1/2 lemon
- Get chopped cilantro
- Make ready LG clove garlic, minced
- Make ready jalapeño peppers, seeded and chopped
- Take For the prawns
- Get 16-21 count prawns, deshell devein and butterfly
- Make ready shredded coconut
- Prepare dry tempura batter
- Get each; salt, garlic powder, ginger, mustard, 5 spice
- Prepare + 2 tbs ice cold water
- Prepare ap flour
- Get Lemon slices for garnish
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. Remove from heat and allow to cool completely.
Instructions 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.
Place sauce in a bowl on serving plate with prawns, dried shrimp, garlic, ginger, pineapple, coriander and chilli. Serve with small bowls for people. We decided on a surf and turf theme of steak and prawns, along with a salad of smoked … This bream recipe uses a delicious mustard and tarragon sauce and is the ultimate fish supper. This miracle sauce is made from coconut tree sap and sea salt, with no other additives. Better yet, it's raw, so all of those living nutrients, amino acids and Be careful not to confuse coconut aminos with Braggs liquid aminos, however.
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