Crack Conch (Crayfish) With Peas And Rice Recipe

Name: Crack Conch (Crayfish) With Peas And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

844

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb conch or 1 lb crayfish, 1 lb prepared tempura batter, for the tempura batter, 2 -4 cups water, and more.

Yes, Crack Conch (Crayfish) With Peas And Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crack Conch (Crayfish) With Peas And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions