*  Exported from  MasterCook  *
 
                ECREVISSE (CRAWFISH) STRUDEL WITH TWO SAUCES
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           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       tb           Hoisin sauce
    3       tb           Soy sauce
    2       tb           Fresh ginger
    2                    Cloves garlic -- mince
      1/2   ts           Cayenne pepper
      1/4   ts           Cracked black pepper
      1/4   ts           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, 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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