Alligator Eggs

Ingredients

36 large jalapeno chilies, roasted and peele, d 1/2 lb cooked, peeled and deveined shrimp,, minced 2 tsp mayonnaise 2 tsp prepared chilli sauce 2 tsp minced capers 2 tsp minced green onions 2 tsp minced fresh parsley 1/2 tsp dijon mustard 1/2 tsp horseradish 1/4 tsp paprika salt & fresh ground pepper, peanut oil 1 3/4 cup all purpose flour 3/4 cup beer, room temp 2 eggs, room temp 3 tbsp minced green onions 2 tbsp vegetable oil 1 1/2 tbsp catsup 2 tsp worcestershire sauce 1 1/2 tsp fresh lemon juice 1 1/2 tsp baking powder 1 1/2 tsp salt 1 tsp cayenne pepper

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Preparation
 
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side
of each chili. Scrape out seeds; do not tear stems. Rinse out
chilies. Drain on towels. Mix next 9 ingredients. Season filling with
salt and pepper. Spoon about 1 t into each chili (do not overstuff;
chili should close). Arrange chilies on baking sheet. Refrigerate.
Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
Blend in remaining ingredients in large bowl. Dredge each chili in
mixture, coating completely. Add chilies to skillet (in batches; do
not crowd) and fry until golden brown, turning once, about five
minutes. Drain on paper towels and serve. From Bon Appetit, Dec 86.

Makes 36

From: TERRI ST.LOUIS Date: 05-10-93 (23:42)

 

 
Servings: 1

 

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