Alligator Eggs

Recipe Ingredients

36 cups	8532ml	Jalapeno chilies roasted and - peeled (large)
1/2 lb	227g / 8oz	Cooked shrimp - peeled, deveined and, minced
2 teaspoons	10ml	Mayonnaise
2 teaspoons	10ml	Prepared chili sauce
2 teaspoons	10ml	Minced capers
2 teaspoons	10ml	Minced green onion
2 teaspoons	10ml	Minced fresh parsley
1/2 teaspoon	2.5ml	Dijon mustard
1/2 teaspoon	2.5ml	Prepared horseradish
1/4 teaspoon	1.3ml	Paprika - salt and fresh
		Ground salt and pepper - to taste
		Vegetable oil
1 3/4 cups	109g / 3.8oz	All-purpose flour
3/4 cup	177ml	Beer - at room temperature
2		Eggs - at room temperature
3 tablespoons	45ml	Minced green onion
2 tablespoons	30ml	Vegetable oil
1 1/2 tablespoons	22ml	Catsup
2 teaspoons	10ml	Worcestershire sauce
1 1/2 teaspoons	7.5ml	Fresh lemon juice
1 1/2 teaspoons	7.5ml	Baking powder
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Cayenne 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.

Source:
Bon Appetit, Dec '86

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