Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli (Ming Tsai) Recipe

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Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli (Ming Tsai)
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Goat Pepper Aioli:
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1090.44 Kcal (4565 kJ)
Calories from fat 467.8 Kcal
% Daily Value*
Total Fat 51.98g 80%
Cholesterol 62.92mg 21%
Sodium 694.26mg 29%
Potassium 654.42mg 14%
Total Carbs 125.13g 42%
Sugars 10.66g 43%
Dietary Fiber 9.03g 36%
Protein 28.01g 56%
Vitamin C 8.5mg 14%
Iron 1.4mg 8%
Calcium 120.3mg 12%
Amount Per 100 g
Calories 139.73 Kcal (585 kJ)
Calories from fat 59.94 Kcal
% Daily Value*
Total Fat 6.66g 80%
Cholesterol 8.06mg 21%
Sodium 88.96mg 29%
Potassium 83.85mg 14%
Total Carbs 16.03g 42%
Sugars 1.37g 43%
Dietary Fiber 1.16g 36%
Protein 3.59g 56%
Vitamin C 1.1mg 14%
Iron 0.2mg 8%
Calcium 15.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.3
  • 29

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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