Chef note
Keep the flavours clear, the plating disciplined, and the final dish grounded in Chef Stone's Pan-African point of view.
Back to recipes
Coastal starter
Tanzanian-Spiced Tiger Prawns with Chilli, Herb, and Lime
SeafoodCoastal starterServes 49 ingredients7 steps
Ingredients
300g fresh tiger prawns, tail on
2 tablespoon lime juice
2 tablespoon red chillies, minced
1 tablespoon cilantro, minced
1 tablespoon mint, minced
2 tablespoon olive oil
Salt & black pepper to taste
1 teaspoon Chef Stone's Secret Spice™️
Lime wedges, for garnish
Method
1
Prepare the prawns by butterflying them, leaving the shell and tail intact. Devein and rinse thoroughly.
2
Season the prawns with salt, black pepper, and Chef Stone’s Secret Spice™️.
3
In a small bowl, whisk together the olive oil, minced chillies, cilantro, mint, and lime juice to create a marinade.
4
Brush the marinade generously over the seasoned prawns, ensuring they are well-coated.
5
Heat a skillet or pan over medium-high heat with a drizzle of olive oil.
6
Sear the prawns for approximately 3 minutes on each side, until they are pink and cooked through.
7
Serve immediately, garnished with fresh lime wedges.
Plating direction
Arrange three seared prawns in a crescent formation on a dark, matte-finished plate. Garnish with micro-cilantro and a delicate lime twist. A subtle smear of chili-infused oil can be added for visual appeal.
Related recipes
Back to all recipes
Refined main
Meat & PoultryPan-African Blackened Beef Fillet with Beetroot Potato Purée
Experience a masterful fusion of spice and tenderness with this Pan-African blackened beef fillet, perfectly complemented by a vibrant, earthy beetroot and potato purée.
center-cut beef tenderloinvegetable oil
Full recipe
Serves 4
See the recipe
Modern starter
Soups & StewsWest African Egusi Dumplings in a Scent Leaf & Beef Consommé
Experience a refined taste of West Africa with delicate egusi dumplings and giwan ruwa fish, gently poached in a richly aromatic scent leaf and beef consommé.
Extra large egg whitestomato paste
Full recipe
Serves 4 as a starter
See the recipe
Fire and crunch
Grills BBQ & SuyaYaaji-Spiced Goat Chops with Crispy Plantain Chips
Experience the bold flavors of West Africa with these tender, yaaji-spiced goat chops, perfectly paired with crispy, golden plantain chips for a delightful crunch.
goat chopsunripe plantain
Full recipe
Serves 2 to 4
See the recipe