Crawfish wontons

8 servings

Ingredients

Quantity Ingredient
½ cup Butter
2 cups Spanish onions; dice fine
1 cup Celery; dice fine
½ cup Green onion tops; slice thin
3 pounds Crawfish tails; peeled
2 teaspoons Granulated garlic
1 teaspoon Black pepper
¾ teaspoon Chili powder
¼ teaspoon Cayenne pepper
10 ounces Can Rotel tomatoes w/chiles
1½ cup Heavy cream
⅛ cup Chicken broth
⅓ cup Blond roux; recipe follows below
8 ounces Pk pasteurized process cheese spread
1 pack Wonton skins
3 Eggs; beaten
Oil for deep-frying
BLONDE ROUX
3 tablespoons Butter
3 tablespoons Flour

Directions

BILLS20086

Melt butter and saute onion and celery for 8 to 10 minutes or until tender. Add green onion and crawfish and saute for 5 minutes. Add garlic, peppers, chili powder and cook for 1 minute. Add tomatoes, cream and chicken broth; bring just to a boil and stir in roux. Cook and stir until thickened. Reduce heat to low and add cheese; stir until melted. Cool in fridge for 1 hour. Lay 4 wonton skins on a clean, dry surface. Brush outer edges of each with beaten egg. Place 1 tb filling in center; put of 4 corners of each over filling and pinch edges together to seal. Place on waxed peper and repeat with remaining skins. Refrigerate until ready to fry. Heat enough oil for deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes or until golden brown. Drain on paper towels and serve immediately.

BLOND ROUX-Melt butter over medium heat. Add flour and cook and stir until roux is the color or honey. Source: Chef James Graham of Prejean's Restaurant, Lafayette, LA

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