Category : Eggs

Yield: 1 Servings

Ingredients (Help):
36 lg Jalapeno chilies, roasted
-and peeled
1/2 lb Cooked, peeled and deveined
-shrimp, minced
2 ts Mayonnaise
2 ts Prepared chilli sauce
2 ts Minced capers
2 ts Minced green onions
2 ts Minced fresh parsley
1/2 ts Dijon mustard
1/2 ts Horseradish
1/4 ts Paprika
-salt & fresh ground pepper
-peanut oil
1 3/4 c All purpose flour
3/4 c Beer, room temp
2 Eggs, room temp
3 tb Minced green onions
2 tb Vegetable oil
1 1/2 tb Catsup
2 ts Worcestershire sauce
1 1/2 ts Fresh lemon juice
1 1/2 ts Baking powder
1 1/2 ts Salt
1 ts Cayenne pepper

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 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
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