Recipe: Goan-style shrimp kebabs with lemongrass

Perfect for a weekend lunch with friends, try these Goan-style shrimp kebabs on the barbecue or cook under the grill.

Goan-style shrimp kebabs

Goan-style shrimp kebabs

Ingredients

The shrimp:

  • 8 large shrimp
  • 8 lemongrass sticks
  • 5g turmeric powder
  • 10g cumin powder
  • 10g garam masala
  • 5g red chilli powder
  • 30ml olive oil
  • 30ml lemon juice
  • Salt/pepper
1. Peel the shrimp leaving only the tails, and store them.
2. Mix all the spices together.
3. Skewer the shrimp tails with the lemongrass sticks.
4. Sprinkle a little of the spice mixture over them and let them marinate in the fridge for three hours.
5. Mix the olive oil and lemon juice, them brush it over the shrimp tails

The salad:

  • 100g green papayas
  • 30g onions
  • 40g cucumbers
  • 60g tomatoes
  • 10g herb mix (fresh coriander, chives, etc.)
  • 5g spice mix (green cardamom, cumin, coriander)
  • 30ml lemon juice
  • 4 poppadums

How to prepare

1. Peel the green papaya, cucumber and onion, cut them into julienne strips.
2. Wash the tomato, cut into quarters, remove its seeds and slice this too into julienne strips.
3. Mix the green papaya, onion, cucumber and tomato. Add lemon juice and the spice mixture. Stir well.
4. Toast the poppadums to make them crispy.

Cook the shrimp kebabs on a grill. Place the vegetable salad on plates, add a few sprigs of herbs and finish off with crispy poppadums.

Provide two kebabs per person.

Find out more

Visit our website to find out more about each of our 7 resorts in the Maldives, Mauritius, Seychelles and Madagascar - Constance Hotels & Resorts

If you love seafood, try another of our most popular recipes: Chicken & Prawn Curry in Coconut Milk

Fine dining at Constance Ephélia Seychelles

Guests at Ephélia will be savouring a fine dining treat at Cyann tomorrow evening with a menu based around the prestigious Château Angelus Premier Grand Cru Classé (A).

Cyann Restaurant, Constance Ephelia, Seychelles

Cyann Restaurant, Constance Ephelia

Here’s a mouthwatering peak at tomorrow night’s menu:

  • Chef’s canapés with Champagne
  • An amuse bouche of sea scallop carpaccio with strawberry and basil accompanied by a Saint-Émillion Grand Cru Chateau Bellevue, 2010
  • A starter of tomato mosaic with soya mustard dressing and espellette pepper served with a Saint-Émillion Grand Cru Chateau Bellevue, 2008
  • Roasted red snapper with chorizo and porcini with a duck jus reduction also served with a Saint-Émillion Grand Cru Chateau Bellevue, 2008
  • Grilled Australian beef with mash potatoes, chips and truffle sauce served with Saint-Émillion Grand Cru Classé B Chateau Angelus, 2007
  • A cheese course of Brillat Savarin with mesclun and Chioggia beetroot with a coco and pink garlic dressing served with Saint-Émillion Grand Cru Classé B Chateau Angelus, 2005
  • A trio of cherry surprise served with Eau de vie de Framboise

Find out more

 

Top French and South African winemakers visit Constance in Mauritius

Wine lovers are in for a treat in May at Constance Le Prince Maurice and Constance Belle Mare Plage.

Constance Le Prince Maurice, Mauritius

Constance Le Prince Maurice, Mauritius

Throughout the month specially selected winemakers from the new and old world will be visiting Constance to host wine dinners which compliment the very best wines they produce.

10 May – Marianne Estates visit Constance Le Prince Maurice
Described as ‘South African wine with a French soul’. The Estate’s wines are grown on the foothills of the stunning Simonsberg region in South Africa under the guidance of Bordeaux expert and Frenchman Christian Dauriac. Alex Brodbeck of the Estate will introduce his wines to our guests at a special wine dinner.

17 & 18 May – Domaine Marcel Lapierre visit Constance Le Prince Maurice and Constance Belle Mare Plage
Marie Lapierre of Domaine Marcel Lapierre will host wine dinners at both resorts to introduce guests to its robust, organic Beaujolais wines. Grown in the heart of the Beaujolais region, the Domaine returned to traditional, fully-natural vine-growing techniques in 2005.

The wine producers have kindly agreed to take time during their stay with us to offer training and guidance to our team of expert sommeliers at both resorts.

Find out more

Visit the website Marianne Estates  and read about Marianne Estates on the Schiller Wine blog.

Visit the website Domaine Marcel Lapierre

And read more about Constance Le Prince Maurice and Constance Belle Mare Plage, and check booking availability.

Bordeaux Château Angélus winery to visit Constance Ephélia

Savour one of the very finest French wines, with a menu designed to highlight it, in the luxurious surroundings of Constance Ephélia.

Constance Ephelia, Seychelles

Constance Ephelia, Seychelles

Ephélia has announced a treat for wine-lovers and gastronomists with a week-long celebration of the Premier grand cru Château Angélus.

From 4-9 May the Seychelles resort will be hosting a ‘table d’hote’ menu around the celebrated Bordeaux wine.

Guests will be able to savour the subtle tones of the wine with a menu created by our head chef to bring out its rich, vibrant qualities.
Château Angélus is a Bordeaux from the Saint-Émilion appellation in the Gironde region. It has been ranked a Premier grand cru classé (A) since 2012.

Find out more

 

Winners of 2013 Culinary Festival Bernard Loiseau announced

After an exciting festival week in Mauritius, the winners of this year’s Culinary Festival Bernard Loiseau are Luc Mobihan from Le Saint Placide restaurant in St Malo, France and Hem Pulami from Constance Halaveli, Maldives.

Hem Pulami and Luc Mobihan

Hem Pulami and Luc Mobihan

The winning menu

Starter

Vegetables and fruits from Mauritius, leaf after leaf

Leaf after leaf, discover the flavours and textures from Mauritius, with greens purée and the lemongrass, coconut and combava sauce.

Main course

Loin of lamb with taro purée and crispy vegetables, & spiced jus.

Under a crust of spices and seeds, discover the lamb… serve it with a root purée, a sweet potato chip and slightly spiced juice.

 

2nd Prize:

Loin of lamb - winning dish at Culinary Festival Bernard Loiseau 2013

Loin of lamb – winning dish at Culinary Festival Bernard Loiseau 2013

Robert Speth (Chesery, Switzerland) & Sampath Mariyadasa (Constance Moofushi)

3rd Prize

Anita Klemensen (Den Rode Cottage, Denmark) & Elodie Oudeuil (Constance Belle Mare Plage)

 

More highlights from the festival

Visit our Facebook page to see more photos from the event – Constance Hotels & Resorts Facebook