Brad's coconut prawns with Polynesian sauce - Turned out great! Very moist.. Today I am sharing this Brad's coconut prawns with Polynesian sauce! A quick and easy dinner that is ready in under 30 minutes! Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. I could eat this every day, forever. Очередь. 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.
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.
You can cook Brad's coconut prawns with Polynesian sauce with 22 Ingredients and 5 steps. See the following guide!
Ingredients for Brad's coconut prawns with Polynesian sauce:
- For the sauce.
- 2 jars apricot pineapple preserves.
- 1 small red onion, diced.
- 3 tbs brown sugar.
- 1 1/2 tbs white sugar.
- 1 tbs ketchup.
- 1 tbs yellow mustard.
- 3 tbs cider vinegar.
- 2 tbs white vinegar.
- Juice of 1 lime.
- Juice of 1/2 lemon.
- 1/2 bunch chopped cilantro.
- 1 LG clove garlic, minced.
- 3 jalapeño peppers, seeded and chopped.
- For the prawns.
- 2 lbs 16-21 count prawns, deshell devein and butterfly.
- 1 pkg shredded coconut.
- 1 1/2 cups dry tempura batter.
- 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice.
- 1 cup + 2 tbs ice cold water.
- 1 cup ap flour.
- Lemon slices for garnish.
Note • Tamarind paste and concentrate are from Asian food. Makes a nice sauce for cocktail meatballs. In a saucepan combine juice mixture, catsup, vinegar, cornstarch, brown sugar, soy sauce, beef bouillon, and ground red pepper. Coconut prawns is a unique appetizer recipe that can be prepared for lunch or dinner.
Step by step how to cook 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..
Read and follow a detailed step-by-step procedure. Prawns are made in different ways as appetizer, curry or any other dish form but the most popular is the coconut prawns. Prawns gel well with the coconut flavour. Chic-fil-A Polynesian Sauce is one of the most popular sauces sold in the food chain and is great on chicken, pork, and beef! Now you can make it at home!