How to Make Favorite Brad's coconut prawns with Polynesian sauce

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We hope you got benefit from reading it, now let's go back to brad's coconut prawns with polynesian sauce recipe. You can have brad's coconut prawns with polynesian sauce using 22 ingredients and 5 steps. Here is how you achieve that.

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

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