*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Monday, May 06, 2024 2:41 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » SeaFoods » Ecrevisse (Crawfish) Strudel With Two Sauces
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Ecrevisse (Crawfish) Strudel With Two Sauces recipe to your favorite Save to favorite   Discuss Ecrevisse (Crawfish) Strudel With Two Sauces recipe Write a comment   Print Ecrevisse (Crawfish) Strudel With Two Sauces recipe Print this recipe   Email Ecrevisse (Crawfish) Strudel With Two Sauces recipe to friend Email this recipe
  Ecrevisse (Crawfish) Strudel With Two Sauces
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 320
Ingredients:
1 tbsp 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 oz Bok choy -- juilliened
4 oz Can bamboo shoots
2 oz Shiitake mushrooms --
Sliced
2 Carrot -- julienned
1 lb Crawfish tails
2 tbsp Hoisin sauce
3 tbsp Soy sauce
2 tbsp Fresh ginger
2 Cloves garlic -- mince
1/2 tsp Cayenne pepper
1/4 tsp Cracked black pepper
1/4 tsp Pink peppercorns
Salt to taste
1 lb Melted butter
1 lb Filo dough
Instructions:
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
Rate this recipe:  
Featured Recipe
» Broiled Chicken Quarters Or Turkey Legs
Category: Poultry
Hits: 153
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com