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Ecrevisse (crawfish) strudel with two sauces

Ecrevisse (crawfish) strudel with two sauces
Main Ingredient: Various Seafood

Course: Pastry Strudel Sauces and dressings

Cuisine: Chinese

Special food: Ethnic

Yield:

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Ecrevisse (crawfish) strudel with two sauces ingredients

  • 1 T 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 T hoisin sauce
  • 3 T soy sauce
  • 2 T Fresh ginger
  • 2 Cloves garlic, minced
  • 2483527⁄624973141 t Cayenne pepper
  • 2483527⁄624973141 t Cracked black pepper
  • 2483527⁄624973141 t Black peppercorns
  • Salt to taste
  • 1 lb Melted butter
  • 1 lb Filo dough

Cooking Ecrevisse (crawfish) strudel with two sauces

1. In large heavy sauce pan heat sesame oil. Add red, yellow, and green bell pepper and saute.
2. Add green onions, bokchoy, bamboo shoots, shiitake mushrooms and carrots, and saute.
3. Add remaining ingredients, cook until al dente.
4. Place mixture in collander, allow to drain and cool.
5. Melt butter, place filo sheets on work surface.
6. Brush melted butter in between sheets (7 sheets total) place crawfish mixture at bottom end. Roll tightly and seal with melted butter.
7. Place in 350 degree oven and cook until phyllo dough browned.
8. Place sauces, each on one side of plate, and serve studel on top of the sauces.
9. Can add less ginger, if desired.
10. Can also substitute shrimp.


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