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Alligator Eggs

Cuisine: Tex-Mex
Courses: Starters and appetizers
Serves: 36 people

Recipe Ingredients

36 cups 8532mlJalapeno chilies roasted and - peeled (large)
1/2 lb 227g / 8ozCooked shrimp - peeled, deveined and, minced
2 teaspoons 10mlMayonnaise
2 teaspoons 10mlPrepared chili sauce
2 teaspoons 10mlMinced capers
2 teaspoons 10mlMinced green onion
2 teaspoons 10mlMinced fresh parsley
1/2 teaspoon 2.5mlDijon mustard
1/2 teaspoon 2.5mlPrepared horseradish
1/4 teaspoon 1.3mlPaprika - salt and fresh
  Ground salt and pepper - to taste
  Vegetable oil
1 3/4 cups 109g / 3.8ozAll-purpose flour
3/4 cup 177mlBeer - at room temperature
2   Eggs - at room temperature
3 tablespoons 45mlMinced green onion
2 tablespoons 30mlVegetable oil
1 1/2 tablespoons 22mlCatsup
2 teaspoons 10mlWorcestershire sauce
1 1/2 teaspoons 7.5mlFresh lemon juice
1 1/2 teaspoons 7.5mlBaking powder
1 1/2 teaspoons 7.5mlSalt
1 teaspoon 5mlCayenne pepper

Recipe Instructions

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.

Bon Appetit, Dec '86


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