SEAFOOD PATE KODE|| HOW TO|| SEAFOOD HAITIAN PATTIES|| SEAFOOD EMPANADA|| LAMBI||

SEAFOOD PATE KODE|| HOW TO|| SEAFOOD HAITIAN PATTIES|| SEAFOOD EMPANADA|| LAMBI

-Dough water
1 Chicken flavored bouillon Maggie cube
1 cup of water
2 teaspoon of salt
1 or 2 cups of water

-Dough
6 cups of flour
1 room temperature egg
6 tablespoons of room temperature salted butter
1 teaspoon of vegetable shortening
1 tablespoon of oil (on top of flour)
Saran Wrap (or clean drag rag)

🌟When done mixing everything let dough rest for 4 hours overnight if possible. Take dough out a couple 2 hours before using so it can be room temperature when you are ready to use it. (I usually take out first thing in the morning so I don’t forget.

😩🙈Let’s cheat
If making the dough is to hard for you just use the Goya empanada disk (Making your own dough taste better but hay )

-Clean conch
3 conch pieces
1 lime

-Seasoning for boiling
1 Tablespoon of epis ( Best Haitian Epis EVER

https://youtu.be/OC56aEXTcMo )

1 chicken flavor bouillon Maggie
Add enough water so it can boil in A pressure cooker
Cook on high heat 8 for 1 hour and 30 minutes

-if you do not have a pressure cooker u can use a regular pot to boil it but it will take longer to cook

-Veggies
1/2 of each Bell peppers (all colors)
1 onion

-Cooking conch
Medium high heat 6
1 teaspoon of oil
2 tablespoon tomato paste
2 tablespoon of conch water
Add conch
1 cube of chicken flavored bouillon Maggie
Handful of chopped peppers and onions
1 tablespoon of butter
When water is all dried up add
1/4 cup of conch water
1 Bonnet pepper (Optional)
When water is all dried up add
1/4 cup of water again
This time don’t let the water dry out let cook for 2 minutes and it is done

-Shrimp Cleaning
Frozen Raw Jumbo/ large Shell-On Tail-On Easy Peel Shrimp, 12 oz
Take off Tail and shell
1 lime

-Shrimp seasoning
1 teaspoon of extra-virgin olive oil
1 tablespoon of old seasoning
1/2 teaspoon of Cajun seasoning
1/4 teaspoon of garlic powder
1/4 teaspoon of onions powder
1/4 Italian seasoning
Parsley
Red pepper flakes

-Shrimp cooking
Cook on medium high 6-7
1 teaspoon oil
Case iron preferably (frying pan if you don’t have cast-iron)
1 teaspoon of butter
Cook for five minutes ( don’t over cook PLEASE)

-Imitation crab meat mixture
1 teaspoon of extra Virgin olive oil
1/2 of Hillshire Farms smoked beef sausage (Diced)
1lbs Crab delight
The rest of the chopped up bell peppers and onions
1 teaspoon of old bay
1 teaspoon of butter
1 teaspoon of garlic powder
1 teaspoon of Italian seasoning
1 teaspoon of cayenne pepper
1/4 teaspoon of Cajun seasoning

Mix everything together

-Boiling eggs
10 eggs
boil amount depending on how many pate you want to make

Frying
Oil for frying (if u don’t have a deep fryer 4 cups of oil)
Oil heat 350° or 355°
Cook until golden brown

-Was able to make 10 pate kode with my dough

⭐️You can make this without the conch if You want. You can also add real crabmeat if you want.

Check out my other videos
___________________________________________________

SEAFOOD RICE

https://youtu.be/-3lSSJPaYa0
Pikliz

https://youtu.be/AEk4Dej4dsg

Crab boil

https://youtu.be/IHjgfmTN3Sw

BBQ chicken the Haitian way

https://youtu.be/mb3e8k7TRK4

HOW TO MAKE HAITIAN FRIED PLANTAINS

https://youtu.be/dS7LYN2qTfA

OXTAILS RECIPE

https://youtu.be/eJAr4t_28tc

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