Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli
- 1 tablespoon grapeseed oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 onion, chopped
- 1 tablespoon Bahamian thyme
- 1 teaspoon paprika
- 2 goat peppers, stemmed and chopped, (may substitute Thai birds)
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1 cup cooked pigeon peas (may substitute black beans)
- 3 cups cooked long grain rice
- Salt and pepper
- 4 sheets nori
- 8 large sheets conch, pounded thin, and scored on one side
- Canola oil, for frying
- 2 cups rice flour
- 1 cup ginger beer
- 4 cups club soda
- Goat Pepper Aioli, recipe follows
- Goat Pepper Aioli:
- 2 goat peppers, stemmed and chopped, may substitute Thai birds
- 1 tablespoon garlic, minced
- 1 tablespoon Creole mustard, may substitute Pommery
- 1 lime, juiced
- 1 cup grape seed oil
- Salt and pepper
Heat a large nonstick skillet over high heat. Add 1 tablespoon of grapeseed oil, and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, and onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Add the thyme, paprika, and goat peppers, and stir to mix. Mix in the pork, and cook for 3 to 5 minutes, then add the soy sauce and saute for another 2 minutes. Add the peas, and rice and toss thoroughly until heated through. Adjust the seasonings with salt and pepper, and let cool.
Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place the scored side of the conch on the bottom half of the nori sheet, and season with salt and pepper. Fill with the rice, and then roll. Wet the edge, and press the mat to seal. Repeat with the remaining nori, conch, and rice. Allow the maki to rest, seam side down, for 2 minutes.
Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees. Place the flour in a medium bowl and slowly whisk in the ginger beer. Pour in enough club soda so that the mixture resembles a light pancake batter.
Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
With a sharp knife, slice each roll in 1/2. Cut 1 half straight across, and cut the other half diagonally into 2 pieces. With a spoon, drizzle the aioli onto the plates in a zigzag pattern, and arrange the rolls over, and serve.Goat Pepper Aioli:
In a food processor, combine the peppers, garlic, and mustard, and process. With the machine running, add the oil slowly, until the mixture emulsifies. Add the oil more quickly, until the mixture is mayonnaise-like. Add the lime juice, and adjust the seasons with salt and pepper.
Copyright 2001, Ming Tsai, All Rights Reserved
Recipe courtesy of Mario Batali