Crack Conch (crayfish) With Peas And Rice

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb conch or 1 lb crayfish
• 1 lb prepared tempura batter
• for the tempura batter
• 2 -4 cups water
• 1 lb flour
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 fresh thyme
• 1 egg (beaten)
• for bahamian peas and rice
• 1 cap pigeon peas
• 1 1/2 cups rice
• 1 medium onion, diced
• 1/2 cup tomato paste
• 1/2 small ripe tomato, chopped
• 2 slices bacon or 2 slices salt lamb, diced
• 2 teaspoons fresh thyme

Recipe

• 1 mix the flour, beaten egg, seasonings and water into a pasty batter. add the water slowly since the batter should not be too watery but should be of a paste like consistency.
• 2 cut conch/crayfish into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. deep fry at 350-375 f until golden brown.
• 3 fry bacon or salt lamb in a large pan with a tight-fitting lid.
• 4 next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
• 5 next, add 3 cups of water to the mix and bring to a boil.
• 6 next, add rice and stir. cover and cook on medium heat for about 30.
• 7 minutes or until rice is tender and water is absorbed.
• 8 serve with the conch/crayfish.