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Alligator eggs
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| Artist: |
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| Categories: |
Appetizers, Eggs |
| Yield: |
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Ingredients:
| 36
| large | Jalapeno chilies, roasted | | | -and peeled | | 1/2
| lbs | Cooked, peeled and deveined | | | -shrimp, minced | | 2
| tbsp | Mayonnaise | | 2
| tbsp | Prepared chilli sauce | | 2
| tbsp | Minced capers | | 2
| tbsp | Minced green onions | | 2
| tbsp | Minced fresh parsley | | 1/2
| tbsp | Dijon mustard | | 1/2
| tbsp | Horseradish | | 1/4
| tbsp | Paprika | | | -salt & fresh ground pepper | | | -peanut oil | | 1 3/4
| cup | 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
| tbsp | Worcestershire sauce | | 1 1/2
| tbsp | Fresh lemon juice | | 1 1/2
| tbsp | Baking powder | | 1 1/2
| tbsp | Salt | | 1
| tbsp | Cayenne pepper |
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Procedures:
| 1 | Using small, sharp knife; cut 1 ?inch slit at stem end on side of each chili. | | 2 | Scrape out seeds; do not tear stems. | | 3 | Rinse out chilies. | | 4 | Drain on towels. | | 5 | Mix next 9 ingredients. | | 6 | Season filling with salt and pepper. | | 7 | Spoon about 1 t into each chili (do not overstuff; chili should close). | | 8 | Arrange chilies on baking sheet. | | 9 | Refrigerate. | | 10 | Heat ?inch peanut oil in heavy large skillet to 350 degrees. | | 11 | Blend in remaining ingredients in large bowl. | | 12 | Dredge each chili in mixture, coating completely. | | 13 | Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. | | 14 | Drain on paper towels and serve |
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1 reviews |
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