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Coconut Prawn Burgers With Mango Salsa Recipe
|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)|
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 mg
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
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.