Brad's coconut prawns with Polynesian sauce. Give these beautiful king prawns a touch of the caribbean - rolled in flaky coconut then fried to crispy perfection - before serving with either a zesty lemon, or spicy fish and lime sauce. When the coconut has turned light brown on one side, turn the prawns over and cook until crisp and golden on both sides. 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.
That said, I could eat these coconut.
This sauce is so scrumptious I want to pour it over everything.
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.
You can have 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
- It's of For the sauce.
- It's 2 jars of apricot pineapple preserves.
- Prepare 1 of small red onion, diced.
- You need 3 tbs of brown sugar.
- It's 1 1/2 tbs of white sugar.
- You need 1 tbs of ketchup.
- Prepare 1 tbs of yellow mustard.
- It's 3 tbs of cider vinegar.
- Prepare 2 tbs of white vinegar.
- Prepare of Juice of 1 lime.
- Prepare of Juice of 1/2 lemon.
- It's 1/2 bunch of chopped cilantro.
- It's 1 of LG clove garlic, minced.
- It's 3 of jalapeño peppers, seeded and chopped.
- You need of For the prawns.
- Prepare 2 lbs of 16-21 count prawns, deshell devein and butterfly.
- You need 1 pkg of shredded coconut.
- You need 1 1/2 cups of dry tempura batter.
- It's 1/2 tsp of each; salt, garlic powder, ginger, mustard, 5 spice.
- You need 1 cup of + 2 tbs ice cold water.
- Prepare 1 cup of ap flour.
- It's of Lemon slices for garnish.
But they just weren't that crunchy! Dip each prawn in: flour mixture first, egg mixture second, coconut third. At this point they can be placed on waxed paper and refrigerated until ready Excellent recipe and use unsweetened coconut rather than the sweetened type. I use bottled Thai Peanut Sauce as a yummy dip and serve it all up.
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..
See more ideas about Prawn, Prawn recipes, Asian recipes. · The best way to cook sea scallops. Pan-seared scallops with lemon butter and garlic sauce. Cereal butter prawns is a popular "zi char" dish in Singapore and Malaysia. 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. 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.
