Step-by-Step Guide to Prepare Flavorful Brad's coconut prawns with Polynesian sauce

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, brad's coconut prawns with polynesian sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Brad's coconut prawns with Polynesian sauce is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Brad's coconut prawns with Polynesian sauce is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have brad's coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Brad's coconut prawns with Polynesian sauce:

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

Instructions to make Brad's coconut prawns with Polynesian sauce:

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.

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