Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF
Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys coconut prawn patties with mango salsa, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys coconut prawn patties with mango salsa, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Coconut Prawn Patties with Mango Salsa, GF DF EF SF NF:
  1. Prepare 150 grams dry white rice
  2. Take 410 ml full fat coconut milk
  3. Prepare 120 ml water
  4. Take 1000 grams raw prawns
  5. Get 1 tbsp red curry paste
  6. Take 50 grams rice flour
  7. Make ready 2 large mangoes, finely chopped
  8. Take 1 small red onion, finely chopped
  9. Prepare 1 small bunch (half a handful) fresh coriander, finely chopped
  10. Prepare 60 ml lime juice

Here are some delicious salmon & lentil patties with fresh mango salsa. While you can use canned salmon. Try our easy to follow coconut crusted prawns with mango salsa recipe. Absolutely delicious with the best ingredients from Woolworths. tip: the mango salsa is also delicious served as an accompaniment to other varities of seafood, as well as chicken.

Steps 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

Place the coconut in another shallow bowl. To make the mango salsa, combine the fresh mango, chilli, shallots, garlic, ginger, coconut, apple cider vinegar, olive oil and Made this for Christmas day lunch with bbq'd prawn with my favourite Mango Kensigton Pride. Wow flavour explosion, sweet, sour and. This Mango Salsa is light and refreshing, and can be eaten with chips, seared tropical fish like mahi mahi, chicken, and more. The mango salsa can be made ahead, several hours in advance, and you can keep leftover mango salsa in the fridge for a few days before.

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