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.
All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. The coconut tree (Cocos nucifera) is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos. The term "coconut" (or the archaic "cocoanut". You can cook Brad's coconut prawns with Polynesian sauce using 22 ingredients and 5 steps. Here is how you cook it.
Ingredients of Brad's coconut prawns with Polynesian sauce
- You need of For the sauce.
- It’s of apricot pineapple preserves.
- Prepare of small red onion, diced.
- You need of brown sugar.
- Prepare of white sugar.
- Prepare of ketchup.
- It’s of yellow mustard.
- It’s of cider vinegar.
- It’s of white vinegar.
- Prepare of Juice of 1 lime.
- You need of Juice of 1/2 lemon.
- Prepare of chopped cilantro.
- It’s of LG clove garlic, minced.
- It’s of jalapeño peppers, seeded and chopped.
- Prepare of For the prawns.
- Prepare of 16-21 count prawns, deshell devein and butterfly.
- It’s of shredded coconut.
- Prepare of dry tempura batter.
- You need of each; salt, garlic powder, ginger, mustard, 5 spice.
- You need of + 2 tbs ice cold water.
- It’s of ap flour.
- You need of Lemon slices for garnish.
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Brad's coconut prawns with Polynesian sauce step by step
- 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 is a popular dish in Bengal, where of course both prawns and coconut abound. 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. 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.