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Coconut Prawn Burgers With Mango Salsa

fast.cook's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Prawn
Interest: 
Quick

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