Alligator Eggs

Course : Appetizers
Serves: 1
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Ingredients:

36 large jalapeno chilies -- roasted and peeled
1/2 pound shrimp, cooked, peeled , deveined -- minced
2 teaspoons mayonnaise
2 teaspoons prepared chili sauce
2 teaspoons minced capers
2 teaspoons minced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon horseradish
1/4 teaspoon paprika , salt, freshly ground pepper
1/4 teaspoon peanut oil
1 3/4 cups all purpose flour
3/4 cup beer -- room temp
2 large eggs -- room temp
3 tablespoons minced green onions
2 tablespoons vegetable oil
1 1/2 tablespoons catsup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
 

Preparation / Directions:

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 350F. 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 3


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  (4 1/4 Stars!)
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