Receta Crayfish Beignets With Tartar Sauce
by Global Cookbook

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	Raciónes: 1

Ingredientes

1 c. All-purpose flour
1 tsp Baking soda
1 c. Water
1 x Garlic clove chopped
1/3 c. Chopped red bell pepper
1/2 c. Finely-minced scallions Tabasco sauce to taste
1/4 tsp Worcestershire sauce
1/2 lb Cooked, shelled crayfish tails minced (or possibly shrimp may be substituted)

3/4 c. Mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. Lemon juice - (to 4 tbspns)
2 Tbsp. Chopped parsley
3 Tbsp. Chopped cilantro
2 Tbsp. Chopped pickled jalapeno
2 Tbsp. Chopped red onion Salt to taste Cayenne pepper or possibly Tabasco to taste Lemon wedges Vegetable oil for frying

In a bowl combine flour and baking soda. Whisk in 1 c. water. Stir in garlic, bell pepper, scallions, Tabasco, Worcestershire sauce, salt and the shrimp, stirring till well combined. Cover bowl and let batter stand for 1 hour.
In a bowl stir together the mayonnaise, mustard, lemon juice, parsley, cilantro, jalapeno, and red onion. Season with salt, cayenne and/or possibly Tabasco. Refrigeratefor service.
In a deep heavy pan or possibly deep fryer heat 3 inches of oil to 325 degrees. Drop spoonfuls of batter into oil and fry the beignets, turning them once, till golden brown. Transfer the beignets to a paper towel-lined sheet pan to drain. Season with salt. Continue frying remaining batter in same manner. Serve the beignets hot with the tartar sauce and lemon wedges.