Brad's coconut prawns with Polynesian sauce. 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 will butterfly the Serve with your favorite dipping sauce. I like a little orange marmalade or sweet Thai chili sauce.

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! Want to try this Chick-Fil-A Polynesian Sauce Recipe? You can cook Brad's coconut prawns with Polynesian sauce using 22 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Brad's coconut prawns with Polynesian sauce

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

Pin it to your SAUCE, CHICKEN, COPYCAT or RECIPE board & SAVE it for later! Roll the prawn in the coconut crumbs, pressing down so the mixture sticks. Combine water, vinegar, sugar and food coloring in a saucepan. For Meatballs: Combine all ingredients. off fat.

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..

For Sauce: Mix sugar and cornstarch. add a light crunch! My most asked for recipe ever. This prawn curry, with its creamy coconut sauce, is typical of the south-west Indian region and it features a home-made spice paste. Scatter over coriander leaves and serve with rice. Note • Tamarind paste and concentrate are from Asian food.