Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli

Ingredients

• 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
• 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

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