Conch Tempura Roll With Dirty Fried Rice And Goat Pepper Aioli Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pound ground pork

1 tablespoon Creole mustard, may substitute Pommery

Salt and pepper

1 tablespoon garlic, minced

2 goat peppers, stemmed and chopped, (may substitute Thai birds)

1 lime, juiced

1 onion, chopped

1 teaspoon paprika

Canola oil, for frying

1 tablespoon ginger, minced

8 large sheets conch, pounded thin, and scored on one side

1 tablespoon Bahamian thyme

Goat Pepper Aioli, recipe follows

2 tablespoons soy sauce

1 cup grape seed oil

2 goat peppers, stemmed and chopped, may substitute Thai birds

4 cloves garlic, minced

1 cup ginger beer

1 tablespoon grapeseed oil

2 cups rice flour

1 cup cooked pigeon peas (may substitute black beans)

4 sheets nori

4 cups club soda

3 cups cooked long grain rice

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