Kamba wa Nazi na Mchuzi wa Embe

Kamba wa Nazi na Mchuzi wa Embe

Jumbo Tanzanian coast prawns seared in a sizzling spiced brown butter until caramelised and just cooked, then finished in a velvet coconut cream sauce sharpened with grated green mango and the citrus perfume of fresh kaffir lime leaves. Every element of this dish — the butter's nuttiness, the mango's brightness, the coconut's richness — is calibrated for maximum contrast and coastal elegance.

tanzanianhalalgluten freedairy free
23 min prep
27 min cook
50 min total
4 servings
610 cal/serving
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0 forks

Ingredients

  • 1200 g jumbo prawns (shell-on, head-on)

    deveined through shell with scissors, butterflied along the back, shells left on

  • 400 ml full-fat coconut cream

    refrigerated overnight — use only the thick top layer

  • 200 ml coconut milk (thin)

  • 200 g green unripe mango

    peeled, half finely grated, half cut into 5 mm brunoise for garnish

  • 8 leaves fresh kaffir lime leaves

    central ribs removed, 4 leaves very finely chiffonade, 4 left whole for infusing

  • 30 ml fresh lime juice

  • 45 ml coconut oil

    refined, for high-heat searing

  • 60 g unsalted butter

    cubed

  • 4 medium shallots

    finely minced

  • 5 cloves garlic cloves

    thinly sliced

  • 2 pieces fresh red chili

    one thinly sliced for sauce, one julienned for garnish

  • 4 g ground turmeric

  • 3 g ground cardamom

  • 3 g ground white pepper

  • 5 g ground coriander

  • 12 g fine sea salt

    divided

  • 10 g palm sugar (or light brown sugar)

    finely grated or crumbled

  • 10 g fresh cilantro micro herbs or leaves

    for garnish

  • 20 g toasted coconut flakes(optional)

    lightly toasted in dry pan

  • 2 stalks lemongrass stalk

    outer layers removed, bruised with back of knife

Prepare Steps

  1. 1

    Season the Prawns(5m)

    Pat prawns completely dry with paper towels — moisture is the enemy of a proper sear. Combine turmeric, cardamom, white pepper, ground coriander, and 6 g salt. Toss prawns thoroughly in the spice blend, ensuring even coating. Rest uncovered in the refrigerator for 20 minutes to allow spices to penetrate.

  2. 2

    Prepare the Coconut Cream Base(18m)

    In a small saucepan, combine thin coconut milk, whole kaffir lime leaves, and bruised lemongrass. Bring to a bare simmer over low heat and steep for 15 minutes. Strain and discard solids. Add palm sugar to the strained liquid and stir to dissolve. Reserve this infused coconut milk separately from the thick coconut cream.

Cook Steps

  1. 1

    Build the Sauce Base(8m)

    In a wide sauté pan over medium heat, melt 30 g butter. Add minced shallots and sliced garlic; cook gently for 4 minutes until translucent but not coloured. Add sliced red chili and cook 1 minute. Pour in the infused coconut milk and bring to a gentle simmer. Cook for 3 minutes to marry flavours.

  2. 2

    Add Coconut Cream and Mango(8m)

    Spoon in the thick chilled coconut cream and stir gently — avoid aggressive boiling or the cream will split. Simmer on medium-low for 6 minutes until sauce coats the back of a spoon. Stir in grated green mango and lime juice. Taste — adjust salt. Sauce should be bright, creamy, and gently tangy. Keep on lowest heat.

  3. 3

    Sear the Prawns(8m)

    Heat coconut oil in a separate large cast-iron skillet or heavy pan over high heat until the oil just begins to smoke. Working in a single layer without crowding (sear in two batches if needed), place prawns flesh-side down. Sear 90 seconds without touching. Flip and sear shell-side 60 seconds. Add remaining 30 g butter in the final 30 seconds, basting the prawns as it foams. Prawns should be coral-orange, slightly charred at edges, and just opaque at the thickest point.

  4. 4

    Marry Prawns to Sauce(3m)

    Transfer seared prawns directly into the coconut mango sauce. Fold very gently to coat. Allow to rest in the sauce off heat for 90 seconds — this finishes the prawns gently without overcooking. Scatter chiffonade kaffir lime leaves directly over the pan.

Serve Steps

  1. 1

    Warm the Bowls(1m)

    Use wide, shallow rimmed bowls. Warm them briefly in a low oven (80°C) or pour hot water in and discard before plating. A cold bowl will kill a coconut sauce within seconds.

  2. 2

    Ladle and Arrange(1m)

    Ladle 80 ml of coconut mango sauce into each bowl. Arrange 5–6 prawns per portion in a fan or loose cluster, heads pointing outward for visual drama. Spoon additional sauce over the exposed flesh of each prawn.

  3. 3

    Garnish(45s)

    Scatter brunoise green mango evenly for texture and colour contrast. Add julienned red chili, a pinch of toasted coconut flakes, and fresh cilantro micro herbs. Finish with a small curl of kaffir lime leaf chiffonade. Serve immediately with crusty bread or steamed white rice alongside.