Ecrevisse(Crawfish) Strudel With Two Sauces

* Exported from MasterCook *

ECREVISSE (CRAWFISH) STRUDEL WITH TWO SAUCES

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Sesame oil
1 Yellow onion -- juilliened
1 Red bell pepper --
Juilliened
1 Yellow bell pepper --
Julienned
1 Green bell pepper --
Juilliened
1 bn Green onion -- sliced
6 oz Bok choy -- juilliened
4 oz Can bamboo shoots
2 oz Shiitake mushrooms --
Sliced
2 Carrot -- julienned
1 lb Crawfish tails
2 tb Hoisin sauce
3 tb Soy sauce
2 tb Fresh ginger
2 Cloves garlic -- mince
1/2 ts Cayenne pepper
1/4 ts Cracked black pepper
1/4 ts Pink peppercorns
Salt to taste
1 lb Melted butter
1 lb Filo dough

In large heavy sauce pan heat sesame oil. Add red,
yellow, and green bell pepper and saute. Add green
onions, bokchoy, bamboo shoots, shiitake mushrooms and
carrots, and saute. Add remaining ingredients, cook
until al dente. Place mixture in collander, 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 350 degree oven and cook until phyllo dough
browned. Place sauces, each on one side of plate, and
serve studel on top of the sauces. Can add less
ginger, if desired. Can also substitute shrimp Source:
Chef Brit Shockley of Broussards Catering... Febuary
Cooking Class at The Kitchenary

Serve with Plum Ginger Sauce and Leek Mustard Sauce
Source: Brit Shockley, Febuary Cooking Class at the
Heymann Kitchenary

Recipe By : Rhonda Guilbeaux



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