Alligator eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | larges | Jalapeno chilies, roasted and peeled |
| ½ | pounds | Cooked, peeled and deveined shrimp, minced |
| 2 | teaspoons | Mayonnaise |
| 2 | teaspoons | Prepared chilli sauce |
| 2 | teaspoons | Minced capers |
| 2 | teaspoons | Minced green onions |
| 2 | teaspoons | Minced fresh parsley |
| ½ | teaspoon | Dijon mustard |
| ½ | teaspoon | Horseradish |
| ¼ | teaspoon | Paprika salt & fresh ground pepper peanut oil |
| 1¾ | cup | All purpose flour |
| ¾ | cup | Beer, room temp |
| 2 | Eggs, room temp | |
| 3 | tablespoons | Minced green onions |
| 2 | tablespoons | Vegetable oil |
| 1½ | tablespoon | Catsup |
| 2 | teaspoons | Worcestershire sauce |
| 1½ | teaspoon | Fresh lemon juice |
| 1½ | teaspoon | Baking powder |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Cayenne pepper |
Directions
Using small, sharp knife; cut 1½ 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 ¾ 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)