Coconut Prawn Burgers With Mango Salsa
|Medium grain rice||1⁄4 Cup (4 tbs) (Calrose, 150 Grams)|
|Canned coconut cream||410 Milliliter (1 2/3 Cup)|
|Water||125 Milliliter (1/4 Cup)|
|Medium prawns||1 Kilogram (Uncooked)|
|Red curry paste||1 Tablespoon|
|Egg||1 , beaten|
|Rice flour||50 Gram (1/4 Cup)|
|Mangoes||1 1⁄4 Kilogram, finely chopped (2 Large Ones)|
|Red onion||100 Gram, finely chopped (1 Small One)|
|Finely chopped fresh coriander||1⁄4 Cup (4 tbs)|
|Lime juice||60 Milliliter (1/4 Cup)|
Combine rice, coconut cream and water in medium pan.
Bring to boil; simmer, covered tightly, about 15 minutes or until rice is tender and liquid absorbed.
Shell and devein prawns; discard heads and tails.
Chop prawn meat coarsely; combine in medium bowl with rice mixture, paste, egg and flour.
Cover; refrigerate 30 minutes, [can be prepared ahead to this point; refrigerate overnight or freeze] Shape prawn mixture into 12 patties; cook, in batches, in large heated oiled pan until browned both sides and cooked through.
Drain on absorbent paper.
Meanwhile, combine remaining ingredients in small bowl; serve salsa with prawn burgers.