Brad's coconut prawns with Polynesian sauce. Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. I could eat this every day, forever. 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 is a popular dish in Bengal, where of course both prawns and coconut abound. It's normally served in a whole green coconut there, but that's a bridge too far for us. I would suggest serving it, as in Bengal, as a little course in its own right, but it's also delicious with some rice and flatbreads. You can have Brad's coconut prawns with Polynesian sauce using 22 ingredients and 5 steps. Here is how you cook that.
Ingredients of Brad's coconut prawns with Polynesian sauce
- Prepare of For the sauce.
- You need 2 jars of apricot pineapple preserves.
- Prepare 1 of small red onion, diced.
- You need 3 tbs of brown sugar.
- You need 1 1/2 tbs of white sugar.
- Prepare 1 tbs of ketchup.
- It’s 1 tbs of yellow mustard.
- Prepare 3 tbs of cider vinegar.
- Prepare 2 tbs of white vinegar.
- Prepare of Juice of 1 lime.
- You need of Juice of 1/2 lemon.
- Prepare 1/2 bunch of chopped cilantro.
- Prepare 1 of LG clove garlic, minced.
- It’s 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.
- You need 1 pkg of shredded coconut.
- It’s 1 1/2 cups of dry tempura batter.
- You need 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.
- Prepare of Lemon slices for garnish.
The coconut tree (Cocos nucifera) is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos. The term "coconut" (or the archaic "cocoanut". Chic-fil-A Polynesian Sauce is one of the most popular sauces sold in the food chain and is great on chicken, pork, and beef! Now you can make it at home!
Brad's coconut prawns with Polynesian sauce instructions
- 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..
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. I am not a huge seafood person. I like it once in a while, but I hardly ever crave it.