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    • THE BEST HAITIAN EPIS EVER || HOW TO MAKE ...   ) 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    • SEAFOOD RICE | HOW TO MAKE SEAFOOD RICE   Pikliz    • HAITIAN PIKLIZ|| HOW TO MAKE PIKLIZ   Crab boil    • Video   BBQ chicken the Haitian way    • BBQ CHICKEN THE HAITIAN WAY🇭🇹🇭🇹|| HOW TO C...   HOW TO MAKE HAITIAN FRIED PLANTAINS    • HOW TO MAKE HAITIAN FRIED PLANTAINS RECIPE...   OXTAILS RECIPE    • HOW TO MAKE THE BEST OXTAILS|| OXTAILS RECIPE