Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli

Name: 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