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.
Want to try this Chick-Fil-A Polynesian Sauce Recipe? Pin it to your SAUCE, CHICKEN, COPYCAT or RECIPE board & SAVE it for later! 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. 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.
You need 2 jars of apricot pineapple preserves.
You need 1 of small red onion, diced.
It’s 3 tbs of brown sugar.
You need 1 1/2 tbs of white sugar.
You need 1 tbs of ketchup.
You need 1 tbs of yellow mustard.
Prepare 3 tbs of cider vinegar.
You need 2 tbs of white vinegar.
You need of Juice of 1 lime.
You need of Juice of 1/2 lemon.
It’s 1/2 bunch of chopped cilantro.
Prepare 1 of LG clove garlic, minced.
Prepare 3 of jalapeño peppers, seeded and chopped.
It’s of For the prawns.
You need 2 lbs of 16-21 count prawns, deshell devein and butterfly.
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. The Best Japanese Prawn Recipes on Yummly
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..
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