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@@@@@ Now You're Cooking! Export Format Alligator Eggs none 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 pepp 1/4 teaspoon peanut oil 1 3/4 cups all purpose flour 3/4 cup beer; room temp 2 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 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 36 - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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