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