The Sauce "How to make Lambi"

conch

🥗Healthier: shrimp

💰Cheaper: scallops

Shrimp is lower in calories and easier to find.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

Cut the conch down the middle lengthwise to make it easier to cook evenly.

Chop the conch into bite-sized pieces, avoiding cutting them too small.

Score any tough pieces of conch with a knife to help them cook better.

Clean the conch in the pot you will use to boil it, using cold water, limes, and vinegar.

Rinse the cleaned conch with cold water after cleaning.

Add a little bit of tomato paste to the cleaned conch and mix it together.

Use a pressure cooker to cook the conch, adding just enough water to almost cover it but not drown it.

Start the pressure cooker on high for 30 minutes until it starts making a hissing sound.

Lower the heat to medium (level 5) and let it cook for an additional 30 to 45 minutes.

Once cooked, add olive oil to a separate pot and then add the conch with the broth from the pressure cooker.

Add salt immediately after adding the conch to ensure it absorbs the flavor.

Add a little bit of aobo and keep the burner on high.

After about 5 minutes, add fresh sour orange juice for acidity and flavor.

Add one packet of szone and some more tomato paste to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens