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.

CHERMOULA PRAWNS WITH PAPAYA DRESSING AND POTATO SALAD

12 prawns cleaned and deveined

CHERMOULA

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

Instructions

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

    POTATO SALAD

    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.

      PAPAYA COULIS

      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.)


          Similar blog Posts

          cupcakes-cover

          Festive Recipe: Fairy Light Cupcakes

          The smell of gingerbread and cinnamon wafting from the kitchen is usually the first hint that the Singita team is gearing up for Christmas. Behind the scenes, recipes are being tested, decorations are being dusted off and carols are being hummed in preparation for the 25th of December. Over the next few weeks, we’ll be…

          Read More
          Food at Singita Lebombo Lodge

          The Tomlin Touch Transforms Safari Dining

          The energy and enthusiasm amongst the chefs is tangible in the new, glass-fronted kitchen at Singita Lebombo Lodge, which reopened earlier this year after a significant renovation. In keeping with the lodge’s reputation for offering the most forward-thinking, contemporary safari in Africa, the kitchen was designed by award-winning chef Liam Tomlin, who owns Chefs Warehouse…

          Read More

          Lodges and Camps

          Wildlife

          Food

          lamai-wildlife-report-october-1
          Latest Wildlife Report

          Singita Lamai

          With the bulk of the migration having moved south across the Mara River to begin their trek on to the short grass plains of the southern Serengeti, the Lamai Triangle is somewhat quieter. There were a few small crossings witnessed in the month, these consisted of small numbers of wildebeest. Their departure doesn’t mean the...

          Read More
          View all Wildlife Reports

          Videos from Singita

          Latest Video

          Singita Serengeti House - The Inspiration

          Overlooking a well-visited waterhole on the south-eastern slopes of Sasakwa Hill, this welcoming exclusive-use retreat for families and friends is chosen for carefree private relaxation in a home-like atmosphere. This is a happy, vibrant place conducive to bonding and making precious memories in one of Africa’s most beautiful locations.

          Environmental Education - Komanani
          Community & Conservation
          Singita Wildlife Showcase Video
          A Wildlife Showcase
          All Videos