Alligator Eggs Recipe
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Ingredients : Alligator Eggs Recipe
36 large Jalapeno chilies, roasted and peeled
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 cups 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
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
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