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Cooking Direction Of Brad's coconut prawns with Polynesian sauce

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

Ingredients of Brad's coconut prawns with Polynesian sauce

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

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..

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