Alligator Eggs

Ingredients

36 jalapeno chilies
10 ml mayonnaise
10 ml prepared chilli sauce
6 gr capers
4 gr green onions
1 gr parsley
2 ml dijon mustard
2 gr horseradish
1 gr paprika
220 gr all purpose flour
180 ml beer
2 eggs
18 gr green onions
30 ml vegetable oil
22 ml catsup
10 ml worcestershire sauce
7 ml lemon juice
7 gr baking powder
4 gr salt
3 gr cayenne pepper

Instructions

Using small, sharp knife; cut 4 cm 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 2 cm peanut oil in heavy large skillet to 350 degrees. 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