Yield: 1 Servings
|1 cup||All-purpose flour|
|1 teaspoon||Baking soda|
|1 \N||Clove garlic, minced|
|⅓ cup||Minced red bell pepper|
|½ cup||Finely chopped scallions|
|\N \N||Tabasco, to taste|
|¼ teaspoon||Worcestershire sauce|
|½ pounds||Cooked, shelled and chopped crayfish tails, or shrimp may be substituted|
|2 tablespoons||Dijon mustard|
|2 tablespoons||Lemon juice, (2 to 4)|
|2 tablespoons||Minced parsley|
|3 tablespoons||Minced cilantro|
|2 tablespoons||Minced pickled jalapeno|
|2 tablespoons||Minced red onion|
|\N \N||Cayenne pepper or Tabasco, to taste|
|\N \N||Lemon wedges|
|\N \N||Vegetable oil for frying|
SPICY TARTAR SAUCE
In a bowl combine flour and baking soda. Whisk in 1 cup water. Stir in garlic, bell pepper, scallions, Tabasco, Worcestershire sauce, salt and the shrimp, stirring until well combined. Cover bowl and let batter stand for 1 hour.
In a bowl stir together the mayonnaise, mustard, lemon juice, parsley, cilantro, jalapeno, and red onion. Season with salt, cayenne and/or Tabasco. Chill for service.
In a deep heavy pan or deep fryer heat 3 inches of oil to 325 F. Drop spoonfuls of batter into oil and fry the beignets, turning them once, until golden. Transfer the beignets to a paper towel-lined sheet pan to drain.
Season with salt. Continue frying remaining batter in same manner. Serve the beignets warm with the tartar sauce and lemon wedges.
Yield: makes about 1 cup
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8817 Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@...> on Feb 11, 1997.