Crispy Sweet and Sour Conch

Ingredients

In this adaptation, the traditional cracked conch from Bahamian cuisine is transformed into a crispy dish reminiscent of American Chinese cuisine. The original cracked conch is typically breaded and pan-fried, while this recipe calls for a light batter and deep-frying to achieve a crispy texture. Additionally, the sweet and sour sauce adds a tangy and slightly spicy flavor profile, which is not commonly found in the original dish. We alse have the original recipe for Cracked Conch, so you can check it out.

• 1 pound (450g) conch meat, tenderized and sliced into thin strips 1 pound (450g) conch meat, tenderized and sliced into thin strips
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• 1/2 cup (120ml) ketchup 1/2 cup (120ml) ketchup
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 bell pepper, cut into chunks 1 bell pepper, cut into chunks
• 1 onion, cut into chunks 1 onion, cut into chunks
• Pineapple chunks, for garnish (optional) Pineapple chunks, for garnish (optional)
• Green onions, sliced, for garnish (optional) Green onions, sliced, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 12g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
2. 2.
   Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep pan or pot to 350°F (175°C).
4. 4.
   Dip the tenderized conch strips into the batter, allowing any excess to drip off.
5. 5.
   Carefully place the battered conch strips into the hot oil and fry until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on a paper towel-lined plate.
6. 6.
   In a separate saucepan, combine ketchup, rice vinegar, soy sauce, brown sugar, and cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
7. 7.
   Add the bell pepper and onion chunks to the sauce and cook for an additional 2-3 minutes until they are slightly tender.
8. 8.
   Place the crispy conch strips on a serving platter and pour the sweet and sour sauce over them. Garnish with pineapple chunks and sliced green onions, if desired.
9. 9.
   Serve the Crispy Sweet and Sour Conch immediately as a main dish, accompanied by steamed rice or noodles.

Treat your ingredients with care...

• Conch meat — Ensure the conch meat is tenderized properly to achieve a tender texture. Pound the meat gently with a meat mallet or use a tenderizing machine.
• Bell pepper and onion — Cut them into uniform chunks to ensure even cooking and a visually appealing presentation.
• Pineapple chunks — If using canned pineapple chunks, drain them well before garnishing to prevent excess liquid on the dish.

Tips & Tricks

• For an extra crispy texture, you can double-coat the conch strips by dipping them in the batter twice before frying.
• Adjust the sweetness and tanginess of the sauce according to your preference by adding more or less brown sugar and rice vinegar.
• If you prefer a spicier sauce, add a dash of hot sauce or red pepper flakes to the sweet and sour sauce.
• Serve the Crispy Sweet and Sour Conch with a side of steamed vegetables for a well-rounded meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain the crispiness.

Serving advice

Serve the Crispy Sweet and Sour Conch as a main dish, accompanied by steamed rice or noodles. Garnish with pineapple chunks and sliced green onions for an added burst of freshness and color.

Presentation advice

Arrange the golden crispy conch strips on a platter and generously drizzle the glossy sweet and sour sauce over them. Garnish with pineapple chunks and sliced green onions for an attractive presentation. Serve with steamed rice or noodles on the side.