PACIFIC RIM COCONUT AND PRAWN CAKES
A treat from Caroline in New Zealand

Ingredients 3/4 cup Calrose rice (or shortgrain rice)
1 2/3 cups (410ml) coconut cream
1/2 cup water
1kg raw prawns (Shrimp)
1 tablespoon red curry paste
1 egg, beaten
1/3 cup rice flour

Mango Salsa:

2 large mangos (chopped finely)
1 small red onion,( chopped finely)
1/4 cup finely chopped coriander leaves
1/4 cup lime juice

Combine rice, coconut cream and water in medium pan. Bring to boil,
simmer covered tightly about 15 minutes until tender and liquid is 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 and
refrigerate for at least one hour.
Shape mixture into 12 patties; cook in batches, in large heated oiled pan
until browned on both sides and cooked through. Drain on absorbent paper.
Meanwhile, combine salsa ingredients in small bowl and serve with cakes