Prawn Cakes & Kelp Noodles with Mango Chilli Salsa

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This is a light and flavourful meal, perfect for balmy summer evenings. Prawn cakes go down a treat and mango and chilli salsa is such a divine combination with the sweetness of the fruit offsetting the spicy kick of the chilli, and  If you’re short on time just blend the salsa ingredients to make a sauce.

Serves 4

Mango Chilli Salsa Ingredients

1 Mango – diced

½ orange Capsicum – diced

Handful of fresh Coriander leaves

½ tsp fresh Ginger – grated

2 red Chillis – finely chopped

Juice of half a Lemon

 

Prawn Cakes Ingredients

½  a pack of Sea Tangle Kelp Noodles

250g raw Prawns – roughly chopped

½ an Onion – finely chopped

2 cloves Garlic – minced

1 Tbsp – Red Boat Fish Sauce

2 large Eggs – beaten

 

Prepare the salsa by combining all the ingredients in a bowl. Set aside.

Rinse the kelp noodles and snip noodles a few times with scissors. Combine with the rest of the prawn cake ingredients In a large bowl.

Cook the prawn cakes in a preheated well oiled frypan until golden.

Serve topped with the salsa and with a side of fresh salad greens.

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