How to Cook Appetizing 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.

Brad's coconut prawns with Polynesian sauce Wash and finely chop coriander root. Add cucumber, lime rind, juice, coriander, sugar and fish sauce to mango. This sauce is so scrumptious I want to pour it over everything. You can cook Brad's coconut prawns with Polynesian sauce using 22 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Brad's coconut prawns with Polynesian sauce

  1. It's of For the sauce.
  2. Prepare 2 jars of apricot pineapple preserves.
  3. Prepare 1 of small red onion, diced.
  4. Prepare 3 tbs of brown sugar.
  5. You need 1 1/2 tbs of white sugar.
  6. It's 1 tbs of ketchup.
  7. It's 1 tbs of yellow mustard.
  8. You need 3 tbs of cider vinegar.
  9. Prepare 2 tbs of white vinegar.
  10. It's of Juice of 1 lime.
  11. Prepare of Juice of 1/2 lemon.
  12. You need 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. Prepare 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. You need 1 1/2 cups of dry tempura batter.
  19. Prepare 1/2 tsp of each; salt, garlic powder, ginger, mustard, 5 spice.
  20. Prepare 1 cup of + 2 tbs ice cold water.
  21. It's 1 cup of ap flour.
  22. Prepare of Lemon slices for garnish.

On cooked meats, seafood, as a salad dressing.let your imagination run These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut. But they just weren't that crunchy! Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated. These healthy baked coconut prawns are crispy and absolutely delicious when dipped into the sweet and spicy dipping sauce that accompanies.

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..

The pictures in this healthy baked coconut prawns with dipping sauce recipe show the dish being served as a main meal, with a salad of iceberg lettuce. DIRECTIONS Dip each prawn in: flour mixture first, egg mixture second, coconut third. Serve with warmed jalapeno pepper jelly or cocktail sauce. Meanwhile, make the coconut sauce: Combine all ingredients in a small pan. Stir over low heat until warmed through and mixture is smooth.

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