Crawfish Recipe
Ecrevisse (Crawfish) Strudel With Two Sauces
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon sesame oil
1 yellow onion -- julienne
1 red bell pepper --julienne
1 yellow bell pepper --julienne
1 green bell pepper --julienne
1 bunch green onion -- sliced
6 ounces bok choy -- julienne
1 4 ounces can bamboo shoots
2 ounces shiitake mushrooms --sliced
2 carrot -- julienne
1 pound crawfish tails
2 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons fresh ginger
2 cloves garlic -- mince
1/2 teaspoon cayenne pepper
1/4 teaspoon cracked black pepper
1/4 teaspoon pink peppercorns
salt to taste
1 pound melted butter
1 pound filo dough
Preparation:
In large heavy sauce pan heat sesame oil. Add red, yellow, and green
bell pepper and sauté. Add green onions, bok choy, bamboo
shoots, shiitake mushrooms and carrots, and sauté. Add remaining
ingredients, cook until al dente. Place mixture in colander, allow
to drain and cool. Melt butter, place filo sheets on work surface.
Brush melted butter in between sheets (7 sheets total) Place crawfish
mixture at bottom end. Roll tightly and seal with melted butter.
Place in 350F oven and cook until phyllo dough browned. Place sauces,
each on one side of plate, and serve strudel on top of the sauces.
Can add less ginger, if desired. Can also substitute shrimp Serve
with Plum Ginger Sauce and Leek Mustard Sauce
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