The Singita Blog

Getting Fraiche with Prawns

July 21, 2011 - Cuisine,Sabi Sand

Relax in warm winter sunshine on the deck overlooking the Sand River with a glass of Sauvignon Blanc.  Chef Loraine Pienaar at Singita Boulders Lodge has created a zingy starter for you to try at home, while reminiscing about your stay at Singita Sabi Sand.


12 prawns cleaned and deveined


Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a mortar and pestle. It is quite acceptable to use a food processor these days.

1 bunch fresh coriander (cilantro)
4 cloves garlic
1 tsp coarse sea salt
2–3 tsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
½ roasted red pepper (fresh is best but canned also works)
juice of 1 lime
3 tbsp olive oil


- Blend all ingredients in a food processor
- Marinate the prawns in the Chermoula for at least 2 hours


    2 Large potatoes (+-650g)

    3 Sprigs spring onion sliced finely

    2 ½ tbs Crème fraiche

    - Peel the potatoes and dice into even small blocks
    - Blanch in salted water until al dente and cooled
    - When potatoes have cooled, add crème friache and spring onion, mix well.


      ½ medium sized papaya

      ½ red chilli chopped finely

      1 tbs sugar

      100 ml white wine

      2 cm cinnamon stick

      - Boil all the ingredients together until the papaya turns into pulp
      - Puree in a food processor and strain through a fine sieve

        Putting it all together

        - Pan-fry the prawns in olive oil until pink and season with salt, pepper and lemon juice

        - Arrange the potato salad onto 4 plates and stack the prawns on top

        - Dress with papaya coulis, garnish with fennel (optional)

          Bon Appetit from the kitchen at Singita Boulders Lodge.

          (For more Singita recipes, take a look at the Singita Facebook page where there is something for everyone.)

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