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.