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Ingredients and seasonings required for prepare

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

Meanwhile, shell and de-vein the prawns if needed, discarding the heads. Here is how you achieve that. Pour the rice, coconut milk and water into a saucepan. Meanwhile, shell and de-vein the prawns if needed, discarding the heads.

How 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
10. Done and ready to serve!

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