How To make Alligator Eggs

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 Bon Appetit, Dec '86. Makes 36 From: TERRI ST.LOUIS Date: 05-10-93 (23:42)