Recipe: Perfect Brad's coconut prawns with Polynesian sauce

Brad's coconut prawns with Polynesian sauce. Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. For the prawn floss, drain the soaked dried shrimp and pat dry with paper towel. Top each banh khot with ½ teaspoon prawn floss, a few drained pickles and sliced chillies.

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. You can cook Brad's coconut prawns with Polynesian sauce using 22 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Brad's coconut prawns with Polynesian sauce

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

Freezable (Freeze the sauce and warm up with frozen prawns.) Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Prepare prawns by peeling off the shells but leaving the tail intact, devein the prawns using a small pairing knife by cutting along the back, also make a long cut on the belly of the prawn from either end. 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.

Brad's coconut prawns with Polynesian sauce step by step

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..

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. 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. Makes a nice sauce for cocktail meatballs.