Step-by-Step Guide to Make Award-winning Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF

Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF.

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys coconut prawn patties with mango salsa, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF is something that I've loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys coconut prawn patties with mango salsa, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF:

1. {Prepare 150 grams of dry white rice.
2. {Get 410 ml of full fat coconut milk.
3. {Make ready 120 ml of water.
4. {Make ready 1000 grams of raw prawns.
5. {Take 1 tbsp of red curry paste.
6. {Take 50 grams of rice flour.
7. {Prepare 2 of large mangoes, finely chopped.
8. {Make ready 1 of small red onion, finely chopped.
9. {Take 1 of small bunch (half a handful) fresh coriander, finely chopped.
10. {Make ready 60 ml of lime juice.

Steps to make Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF:

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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