Crack Conch (Crayfish) With Peas And Rice - cooking recipe

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

Preparation

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.
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.
Fry bacon or salt pork in a large pan with a tight-fitting lid.
Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
Next, add 3 cups of water to the mix and bring to a boil.
Next, add rice and stir. Cover and cook on medium heat for about 30.
minutes or until rice is tender and water is absorbed.
Serve with the conch/crayfish.