Crocodile Eggs

Good as a starter or a snack!  A treat for your 'hot' loving friends.

2 teaspoons prepared chili sauce

2 teaspoons minced capers

2 teaspoons minced green onion
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon paprika, salt and fresh ground salt and pepper, to taste
vegetable oil

1 3/4 cups all-purpose flour
3/4 cup beer, at room temperature
2 eggs, at room temperature
3 tablespoons minced green onion
2 tablespoons vegetable oil
1 1/2 tablespoons ketchup
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

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  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.

Makes 36