Recipe

Crack Conch with Peas and Rice

 

 

 

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Ingredients

• 1 1b conch
• 1 1b prepared tempura batter
• For the Tempura batter 2-4 cups water
• 1 lb flour
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 fresh thyme 1 egg (beaten)
• For Bahamian Peas and Rice
• 1 cap pigeon peas
• 1 1/2 cups of rice
• 1 medium onion, diced
• 1/2 cup tomato paste
• 1/2 small ripe tomato, chopped
• 2 slices bacon or salt pork diced
• 2 tsp fresh thyme

Method

Conch Preparation:

1. Use lime and water is to clean the conch and get rid of the fishy smell
2. Tenderize conch by pounding it with a mallet.
3. Cut conch into thumb-sized pieces then pour the tempura batter over the conch to cover each piece.
4. Deep fry at 350-375 F until golden brown.

Tempura batter Preparation:

1. Mix the flour, beaten egg, seasonings and water into a pasty batter.
2. Add the water slowly since the batter should be of a paste like consistency.

Peas & Rice Preparation:

1. Fry bacon or salt pork in a large pan with a tight-fitting lid.
2. Add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
3. Add 3 cups of water to the mix and bring to a boil.
4. Add rice and stir.
5. Cover and cook on medium heat for about 30 minutes or until rice is tender and water is absorbed.
   

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