Ecrevisse (crawfish) strudel with two sauces

10 servings

Ingredients

Quantity Ingredient
1 tablespoon Sesame oil
1 Yellow onion -- juilliened
1 Red bell pepper --
Juilliened
1 Yellow bell pepper --
Julienned
1 Green bell pepper --
Juilliened
1 bunch Green onion -- sliced
6 ounces Bok choy -- juilliened
4 ounces Can bamboo shoots
2 ounces Shiitake mushrooms --
Sliced
2 Carrot -- julienned
1 pounds Crawfish tails
2 tablespoons Hoisin sauce
3 tablespoons Soy sauce
2 tablespoons Fresh ginger
2 Cloves garlic -- mince
½ teaspoon Cayenne pepper
¼ teaspoon Cracked black pepper
¼ teaspoon Pink peppercorns
Salt to taste
1 pounds Melted butter
1 pounds Filo dough

Directions

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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