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

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Recipe: The ultimate spare ribs from Chef Stuart Blair – Constance Moofushi

Alizee restaurant, Constance Moofushi, Seychelles

Relaxed barefoot chic at Constance Moofushi's Alizee restaurant, Maldives

Barefoot luxury is what Constance Moofushi Resort, Maldives is all about.

Alizee restaurant is serving simple, generously sized dishes made out of the best produce – in other words, ‘bare food’.

Stuart Blair, the executive chef at Moofushi, has brought back from his native Australia a very special recipe for spare ribs.

The ultimate Moofushi spare ribs

The ultimate Moofushi spare ribs

No cutlery is needed. At Moofushi, you’re given warm wet towels regularly during the meal to clean your hands.

Chef Stuart never shares his recipes with anyone. But he made an exception… just for you.

Ingredients

  • 400g pork ribs

For the marinade:

  • 220g soft brown sugar
  • 70ml chilli sauce
  • 120ml dark rum
  • 60ml soy sauce
  • 60ml tomato ketchup
  • 60ml Worcestershire sauce
  • 2 cloves garlic
  • 3g dry mustard
  • Black pepper to taste

Vegetables to serve:

  • 1 medium carrot, sliced
  • 1 medium courgette, sliced
  • 1 red pepper, cut into wedge shapes
  • 6 Asparagus
  • Cauliflower, a handful of the flowers

1. Clean and prepare the ribs.
2. For the marinade – combine all ingredients in a saucepan and simmer for 30 minutes, stirring occasionally until all ingredients have dissolved. Cool and refrigerate until ready to use.
3. Marinate the pork ribs for 12 hours before cooking.
4. For the prepared vegetables – sprinkle with olive oil, and season with salt and pepper. Chargrill until ready.
4. Chargrill the pork ribs until cooked through, and serve hot.

Let us know how you get on and send us your comments and pictures of your own spare ribs.

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