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

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We hope you got insight from reading it, now let’s go back to vickys coconut prawn patties with mango salsa, gf df ef sf nf recipe. You can cook vickys coconut prawn patties with mango salsa, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF:
  1. Get 150 grams dry white rice
  2. Prepare 410 ml full fat coconut milk
  3. Get 120 ml water
  4. Use 1000 grams raw prawns
  5. Prepare 1 tbsp red curry paste
  6. Get 50 grams rice flour
  7. Take 2 large mangoes, finely chopped
  8. Provide 1 small red onion, finely chopped
  9. You need 1 small bunch (half a handful) fresh coriander, finely chopped
  10. Take 60 ml lime juice
Instructions 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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