INDIAN OCEAN


off -grid retreats and eco-lodges


Hoteliers are creating planet-friendly places to stay in sublime, natural settings


1 ALPHONSE ISLAND, THE SEYCHELLES The chalets on private Alphonse Island, in southwestern Seychelles, come with their own bicycles, allowing guests to freely trundle along the palm-fringed paths. Naturalists off er updates on the comings and goings of turtles, and the diving is superb. alphonse-island.com


2 THE RAINFOREST


ECOLODGE, SRI LANKA For a wraparound rainforest experience, try a nature walk from The Rainforest Ecolodge. The hotel stands on a tea estate bordering the UNESCO World Heritage- listed Sinharaja Forest Reserve — the country’s largest primary rainforest. rainforest-ecolodge.com


3 MAFIA ARCHIPELAGO,


TANZANIA Five islands make up Mafi a Archipelago. The capital, Kilindoni, is a sandy-laned town surrounded by mangroves and papaya trees. Chole Bay, meanwhile, is one of Tanzania’s top snorkelling destinations, its reefs teeming with clownfi sh and rays. Stay at Pole Pole, overlooking the bay. polepole.com


prawn fritters


Selina Periampillai, a Mauritian chef and author of The Island Kitchen cookbook, serves up her recipe for prawn fritters (known as ‘crevettes croustillantes’)


SERVES: 2 TAKES: 30 mins


INGREDIENTS 1 tbsp spring onion, fi nely chopped (approximately 2 spring onions)


1 green chilli, fi nely chopped 2.5cm piece ginger, peeled and fi nely chopped


1 garlic clove, fi nely chopped 150g raw king prawns 1 lemon, ½ juiced, ½ cut into wedges


1 tsp soy sauce 30g plain fl our 30g cornfl our


1 egg, beaten 500ml vegetable oil, for deep-frying


METHOD 1 Mix the spring onion, chilli,


ginger, garlic, prawns, lemon juice and soy sauce in a bowl. Season with salt and pepper, then set aside to marinate for 15 mins. 2 Combine the plain fl our


and cornfl our in a bowl, then add 30ml chilled water and the beaten egg and whisk gently.


3 Pour the oil into a deep


frying pan and heat until the temperature reaches 180C on a cooking thermometer. Scoop out the prawns from the marinade and pat dry with kitchen paper. Dip the prawns into the batter one by one, then deep-fry in the oil for around 2 mins until lightly browned and crisp. 4 Drain, then immediately


serve with the lemon wedges. The Island Kitchen by Selina Periampillai (Bloomsbury Publishing, £26) is out now.


QUIRIMBAS ARCHIPELAGO


The azure waters, coral reefs and luxurious lodges of Mozambique’s Quirimbas Archipelago promise the ultimate island idyll. Ibo Island Lodge, located on the north west of Ibo Island, comprises three magnificent waterfront mansions and is the perfect base for an island-hopping escape, with plenty of opportunities to explore by kayak, dhow and standup paddleboard. iboisland.com


Jul/Aug 2020 101


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