I've now made these twice, Shrimp stuffed into hollow jalapenos, dipped in a beer batter and fried.
I've been subbing Rice flour for a friend who is sensitive to gluten, but although that is not my main question, this last time I didn't get the portions right and it ended up being too runny and hardly sticking to the jalapeno. I was reducing the mix to the bare minimum as |I was only making a couple (4 to be exact).
Can anyone give me suggestions to be more economical in the blend and quantity? Liquid to flour/baking soda?
My big question is - Could there be a limit to the size of the jalapeno that if it is too big it will lose heat due to the length of time needed to cook?
These were probably under 3" in length, well portioned - meaning in overall shape. I stuffed them with 4 shrimp, tails sticking out. Divided 2 extra shrimp to push into all four of them as I felt they were a little "loose" at the tops.
I wanted to be sure the shrimp inside were cooked. Maybe I should stick with little tiny peppers and shrimp so they cook faster? There was no "bite" at all in them. The shrimp were perfectly cooked as were the peppers.
Or I could dip the shrimp first in a Sambal Oelek sauce? Or leave the membrane and seeds in?
I've made some oven baked (cheese stuffed bacon wrapped style) and think that the pepper retained its "bite" OK. What happened?
I've been subbing Rice flour for a friend who is sensitive to gluten, but although that is not my main question, this last time I didn't get the portions right and it ended up being too runny and hardly sticking to the jalapeno. I was reducing the mix to the bare minimum as |I was only making a couple (4 to be exact).
Can anyone give me suggestions to be more economical in the blend and quantity? Liquid to flour/baking soda?
My big question is - Could there be a limit to the size of the jalapeno that if it is too big it will lose heat due to the length of time needed to cook?
These were probably under 3" in length, well portioned - meaning in overall shape. I stuffed them with 4 shrimp, tails sticking out. Divided 2 extra shrimp to push into all four of them as I felt they were a little "loose" at the tops.
I wanted to be sure the shrimp inside were cooked. Maybe I should stick with little tiny peppers and shrimp so they cook faster? There was no "bite" at all in them. The shrimp were perfectly cooked as were the peppers.
Or I could dip the shrimp first in a Sambal Oelek sauce? Or leave the membrane and seeds in?
I've made some oven baked (cheese stuffed bacon wrapped style) and think that the pepper retained its "bite" OK. What happened?