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The ingredients needed to cook Brad's coconut prawns with Polynesian sauce:
- Use For the sauce
- Take 2 jars apricot pineapple preserves
- Get 1 small red onion, diced
- Provide 3 tbs brown sugar
- Get 1 1/2 tbs white sugar
- Provide 1 tbs ketchup
- Get 1 tbs yellow mustard
- Use 3 tbs cider vinegar
- Use 2 tbs white vinegar
- Provide Juice of 1 lime
- You need Juice of 1/2 lemon
- Take 1/2 bunch chopped cilantro
- Use 1 LG clove garlic, minced
- Prepare 3 jalapeño peppers, seeded and chopped
- Take For the prawns
- You need 2 lbs 16-21 count prawns, deshell devein and butterfly
- Use 1 pkg shredded coconut
- Get 1 1/2 cups dry tempura batter
- Get 1/2 tsp each; salt, garlic powder, ginger, mustard, 5 spice
- Use 1 cup + 2 tbs ice cold water
- Prepare 1 cup ap flour
- Get Lemon slices for garnish
Instructions to make Brad's coconut prawns with Polynesian sauce:
- 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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