Crunchy Conch Delight

Ingredients

• 1 lb (450g) conch meat, tenderized and sliced into thin strips 1 lb (450g) conch meat, tenderized and sliced into thin strips
• 1 cup (200g) all-purpose flour 1 cup (200g) all-purpose flour
• 1 tsp paprika 1 tsp paprika
• 1 tsp garlic powder 1 tsp garlic powder
• 1 tsp onion powder 1 tsp onion powder
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 cup (200g) green peas 1 cup (200g) green peas
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 sprig of fresh thyme 1 sprig of fresh thyme
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 70g, 3g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
2. 2.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
3. 3.
   Dip each strip of conch meat into the flour mixture, ensuring it is evenly coated.
4. 4.
   Carefully place the coated conch strips into the hot oil and fry until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   In a separate pot, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion, minced garlic, and fresh thyme. Sauté until the onions are translucent and fragrant.
6. 6.
   Add the rice and green peas to the pot, stirring to combine with the onion and garlic mixture.
7. 7.
   Pour in the chicken or vegetable broth and season with salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and the peas are tender.
8. 8.
   Serve the crispy conch strips alongside the fragrant peas and rice. Enjoy!

Treat your ingredients with care...

• Conch meat — Tenderizing the conch meat is essential to ensure it becomes tender and easier to cook. Pound the meat gently with a meat mallet or the back of a heavy knife to break down its fibers before slicing it into thin strips.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the flour mixture for the conch.
• Serve the dish with a squeeze of fresh lime juice for a refreshing citrus twist.
• If you can't find conch meat, you can substitute it with shrimp or calamari for a delicious seafood alternative.
• To make the dish spicier, add a finely chopped scotch bonnet pepper to the onion and garlic mixture.
• For a healthier version, you can bake the conch strips in the oven instead of frying them.

Serving advice

Serve the Crunchy Conch with Fragrant Peas and Rice as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

Arrange the crispy conch strips on a bed of fragrant peas and rice, ensuring they are evenly distributed. Drizzle a bit of the cooking broth over the dish for added moisture and flavor. Serve on a vibrant plate to showcase the colorful components of the dish.