Ecrevisse (Crawfish) Strudel With Two Sauces

Course : Crawfish
Serves: 10
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Ingredients:

1 tablespoon sesame oil
1 medium yellow onion -- julienne
1 medium red bell pepper --julienne
1 medium yellow bell pepper --julienne
1 medium green bell pepper --julienne
1 bunch green onion -- sliced
6 ounces bok choy -- julienne
4 ounces bamboo shoots
2 ounces shiitake mushrooms --sliced
2 medium 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
1 teaspoon salt to taste
1 pound melted butter
1 pound filo dough
 

Preparation / Directions:

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 Source: Chef Brit Shockley of Broussards Catering... February Cooking Class at The Kitchenary


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