Vickys Coconut Prawn Patties with Mango Salsa, Gluten, Dairy, Egg & Soy-Free

• 150 grams dry white rice
• 410 ml full fat coconut milk
• 120 ml water
• 1000 grams raw prawns
• 1 tbsp red curry paste
• 50 grams rice flour
• 2 large mangoes, finely chopped
• 1 small red onion, finely chopped
• 1 small bunch (half a handful) fresh coriander, finely chopped
• 60 ml lime juice

1. Pour the rice, coconut milk and water into a saucepan
2. Bring to the boil then simmer, covered for 15 - 20minutes 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.
4. Chop coursely
5. Mix in a bowl with the cooked rice, curry paste and rice flour.
6. Add a little more water or coconut milk if required
7. Cover and refrigerate for 30 minutes
8. Shape into 12 patties and shallow fry off in batches for 4 - 5 few minutes on each side, until nicely browned and cooked through
9. Drain on kitchen paper
10. Meanwhile, combine the mango, onion, coriander and lime juice
11. Serve 3 patties per person with the mango salsa, a green salad and some dipping sauce

white rice, coconut milk, water, prawns, red curry, rice flour, mangoes, red onion, fresh coriander, lime juice

Taken from cookpad.com/us/recipes/350146-vickys-coconut-prawn-patties-with-mango-salsa-gluten-dairy-egg-soy-free (may not work)