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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Great recipe for 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.

To begin with this recipe, we must prepare a few ingredients. 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 can achieve it.

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

Heat oil in a saucepan over medium- high heat. Remove with a slotted spoon and transfer to a paper towel-lined tray. Coconut shrimp, pork, chicken, and chips! If I were you I would double or triple the salsa recipe, and save it as a vehicle for deliciousness to serve with other stuff.

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

It's just one of those summer staple recipes. This recipe for Coconut Shrimp with a Mango Salsa perfectly pairs the crispy coconut shrimp with the delicious mango salsa. Crispy coconut crusted shrimp are topped with a sweet and spicy mango salsa in this Coconut Shrimp Taco Recipe that brings a taste of the tropics to taco night! Yum This is my least favorite time of year. You can almost feel spring creeping around the corner, but you also know that there are still lots.

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