You are here

Coconut Prawn Burgers With Mango Salsa

fast.cook's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3411 Calories from Fat 678

% Daily Value*

Total Fat 80 g123.5%

Saturated Fat 68.5 g342.4%

Trans Fat 0 g

Cholesterol 1851.5 mg617.2%

Sodium 4196.5 mg174.9%

Total Carbohydrates 525 g174.8%

Dietary Fiber 26.9 g107.6%

Sugars 404 g

Protein 177 g353.8%

Vitamin A 211.9% Vitamin C 621.3%

Calcium 21.1% Iron 21.5%

*Based on a 2000 Calorie diet

Coconut Prawn Burgers With Mango Salsa Recipe