Crack Conch (Crayfish) With Peas and Rice

READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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