Crunchy Coconut Conch with Fragrant Jasmine Rice

Ingredients

In this fusion adaptation, we have added a twist to the traditional crack conch dish by incorporating Asian flavors and techniques. The original dish typically uses a simple breading for the conch, while our version features a crispy coconut coating that adds a tropical touch. Additionally, we have replaced the traditional side of peas with fragrant jasmine rice cooked in coconut milk, infusing it with a rich and aromatic flavor. We alse have the original recipe for Crack Conch with Peas and Rice, so you can check it out.

• 500g (1.1 lb) conch meat, tenderized and sliced into thin strips 500g (1.1 lb) conch meat, tenderized and sliced into thin strips
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (80g) shredded coconut 1 cup (80g) shredded coconut
• 2 eggs, beaten 2 eggs, beaten
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the all-purpose flour, shredded coconut, paprika, garlic powder, salt, and black pepper.
2. 2.
   Dip each strip of conch meat into the beaten eggs, then coat it with the coconut-flour mixture, pressing gently to adhere.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
4. 4.
   Fry the coated conch strips in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In a separate saucepan, bring the coconut milk to a simmer. Add the jasmine rice and stir well. Cover and cook on low heat for 15-20 minutes, or until the rice is tender and has absorbed the coconut milk.
6. 6.
   Serve the crispy coconut conch alongside the fragrant jasmine rice. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Conch — Ensure the conch meat is tenderized properly to achieve a tender texture. Pound it gently with a meat mallet or use a tenderizing marinade.
• Jasmine rice — Rinse the jasmine rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice over the crispy coconut conch before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the coconut-flour mixture.
• Serve with a side of tangy mango salsa for a refreshing contrast to the richness of the dish.
• If you can't find conch meat, you can substitute it with shrimp or calamari.
• To make the dish healthier, you can bake the coconut-coated conch in the oven instead of frying.

Serving advice

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

Presentation advice

Arrange the crispy coconut conch strips on a platter, leaning them against a mound of fragrant jasmine rice. Sprinkle some shredded coconut and fresh herbs over the dish for an elegant touch. Serve with a wedge of lime on the side for an inviting presentation.