Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF
You can use seafood seasoning instead of curry paste if you prefer but it does give great flavour. I use a chipotle lime paste for extra kick in mine but the kids prefer theirs without and served with sweet thai chilli sauce instead
Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF
You can use seafood seasoning instead of curry paste if you prefer but it does give great flavour. I use a chipotle lime paste for extra kick in mine but the kids prefer theirs without and served with sweet thai chilli sauce instead
Open in Cookpad AppSteps
- 1
Pour the rice, coconut milk and water into a saucepan
- 2
Bring to the boil then simmer, covered for 15 - 20 minutes or until the liquid is all absorbed and the rice is fluffy
- 3
Meanwhile, shell and de-vein the prawns if needed, discarding the heads. Chop coursely
- 4
Mix in a bowl with the cooked rice, curry paste and rice flour. Add a little more water or coconut milk if required
- 5
Cover and refrigerate for 30 minutes
- 6
Shape into 12 patties and shallow fry off in batches for 4 - 5 few minutes on each side, until nicely browned and cooked through
- 7
Drain on kitchen paper
- 8
Meanwhile, combine the mango, onion, coriander and lime juice
- 9
Serve 3 patties per person with the mango salsa, a green salad and some dipping sauce
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