Crack Conch (Crayfish) With Peas And Rice

• 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 tomatoes, chopped
• 2 slices bacon or 2 slices salt pork, diced
• 2 teaspoons fresh thyme

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 pork 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.

conch, batter, batter, flour, black pepper, garlic, thyme, egg, bahamian peas, pigeon peas, rice, onion, tomato paste, tomatoes, bacon, thyme

Taken from www.food.com/recipe/crack-conch-crayfish-with-peas-and-rice-372827 (may not work)