Ingredients 75 g Arborio rice
210 ml coconut cream
500 g raw unshelled prawns or 250 g prawn meat
½ tbsp red curry paste
1 very small egg
30 g rice flour
1 mango, chopped finely
1 shallot, chopped finely
Coriander leaves, chopped finely
30 ml lime juice
Mix the rice, coconut cream and water in a saucepan.
Bring to the boil, turn down the heat, cover and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed - I always turn the heat off a bit before it is all absorbed as it goes on absorbing after you turn it off.
Shell and devein the prawns - I normally buy prawn meat but there were no Australian ones where I shopped this time so bought a new type - black tiger prawns (delicious!).
Chop the prawn meat into small pieces.
In a medium bowl mix the prawns with the curry paste.
Add the egg and flour, and then the rice and mix thoroughly.
Put in the fridge for 30 minutes.
Shape the mixture into about 6 patties, and cook in a large frypan until they are brown on both sides.
If the mixture is a bit crumbly (as mine was) add a bit more flour before cooking the patties.
Drain them on paper towel.
Meanwhile toast the bread rolls slightly.
I had some left over egg yolks so made a small pancake out of it.
For the salsa - mix all the ingredients together and serve on the burgers.
I had the leftovers for lunch the next day, and had them cold.