Recipe Archives->Cajun->Ecrevisse Strudel

Ecrevisse (Crawfish) Strudel with Two Sauces
Yield: 10 servings

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

In large heavy sauce pan heat sesame oil. Add red, yellow, and
green bell pepper and saute. Add green onions, bok choy, bamboo
shoots, shiitake mushrooms and carrots, and saute. Add remaining
ingredients, cook until al dente. Place mixture in colander, 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 strudel on top of the
sauces. Can add less ginger, if desired. Can also substitute shrimp

Printable version: ecrevisse-strudel.txt.