Alligator Eggs

Ingredients: (Alligator Eggs)

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 pepper 1/4 teaspoon peanut oil 1 3/4 cups all purpose flour 3/4 cup beer — room temp 2 large 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

Directions: (Alligator Eggs)

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 3