Ming Tsai and diver Andy Leggett get ready to dive for sea cucumbers and conch in the Bahamas.

Ingredients:

1 Tbs. grapeseed oil
4 cloves of garlic
1 Tbs. ginger, minced
1 onion, chopped
1 Tbs. Bahamian thyme
1 tsp. paprika
2 goat peppers, stemmed and chopped (may substitute Thai birds)
1/2-lb. ground pork
2 Tbs. soy sauce
1 cup cooked pigeon peas (may substitute black beans)
3 cups cooked long grain rice
8 large sheets of conch, pounded thin, and scored on one side
salt and pepper to taste

Rolls:
4 sheets of Nori
2 cups rice flour
4 cups club soda
1-cup ginger beer
canola oil for frying

Directions:

1. Heat a large nonstick skillet over high heat.
   
2. Add 1 tablespoon of oil and swirl to coat the pan.
   
3. When the oil shimmers, add the garlic, ginger, and onions, and sauté.
   
4. Stir occasionally until soft and browned
   
5. Add the thyme, paprika, and goat peppers, and stir to mix.
   
6. Mix in the pork, and cook for 3-5 minutes.
   
7. Add the soy sauce and sauté for another 2 minutes.
   
8. Add the peas and rice and toss thoroughly until heated through.
   
9. Check for seasoning and let cool.
   
10. Arrange a sheet of the nori, shiny side down, on a rolling mat.
    
11. Have a small bowl of water handy.
    
12. Place the scored side of the conch on the bottom half of the nori sheet and season with salt and pepper.
    
13. Fill with rice and then roll wet the edge and press the mat to seal.
    
14. Repeat with the remaining nori, conch, and rice.
    
15. Allow the maki to rest seam side down for 2 minutes.
    
16. Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F.
    
17. Place the flour in a medium bowl and slowly whisk in the ginger beer.
    
18. Pour in enough club soda so that the mixture resembles a light pancake batter.
    
19. Dip the rolls in the batter and fry all at once, turning as necessary.
    
20. Remove the rolls with a mesh spoon and drain on paper towels.
    
21. Season to taste with the salt and pepper.

Aoili

Ingredients:

2 goat peppers, stemmed and chopped (may substitute Thai birds)
1 Tbs. garlic, minced
1 Tbs. Creole mustard, may substitute Pommery
juice of one lime
1 cup grape seed oil
salt and pepper to taste

Directions:

1. In a food processor combine the peppers, garlic, and mustard and process.
   
2. With the machine running, add the oil slowly, until the mixture emulsifies, then add the oil more quickly until the mixture is mayonnaise-like.
   
3. Add the limejuice and season with the salt and pepper.

Plating: With a sharp knife, slice each roll in half. Cut one half straight across into 3 pieces and cut the other half diagonally into 2 pieces. With a spoon, drizzle the aioli onto the plates in a zigzag patter, and arrange the rolls over, and serve.

Copyright, 2000, Ming Tsai, All Rights Reserved