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Crawfish Eggrolls With A Hot Sesame Drizzle
2
1
1
1
Teaspoon Olive oil
/2 Cup Finely diced onions
/2 Cup Finely diced celery
Cup Finely shredded Napa or white cabbage
Salt
Freshly ground black pepper
2
1
1
2
2
1
2
8
6
1
1
Teaspoon Minced garlic
/2 Cup Finely grated carrots
/2 Pound Peeled crawfish tails
Tablespoon Sesame oil
Teaspoon Untoasted sesame seed
Teaspoon Finely chopped fresh cilantro
Eggs
Egg roll skins
Cup Vegetable oil
/4 Cup Dry mustard
/4 Cup Water
In a saute pan, over medium heat, add the oil. When the oil is hot, add the
onions, celery, cabbage. Season with salt and pepper. Saute for 2 minutes.
Add the garlic and carrots, saute for 2 minutes. Add the crawfish tails.
Season with salt and pepper. Continue to saute for 2 minutes. Remove from
the heat and turn into a mixing bowl. Add the sesame oil, sesame seeds, and
cilantro. Mix well. Season with salt and pepper. Stir in 1 of the eggs. In a
small mixing bowl, beat the remaining egg. Lay the egg roll skins on a flat
surface and brush them with some of the remaining egg. Place one eighth of
the filling one end of each skin, leaving a 1/4 inch border at the top and
sides, and roll up, tucking in the ends after the first roll. Heat the oil
in a large saucepan. When the is hot, about 370 degrees F, fry the egg rolls
until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on
paper towels. Season with Essence. To serve, slice each egg roll in half,
diagonally and place on each serving plate. Drizzle
Each egg roll with the hot mustard and Hot Sesame Drizzle. Garnish with
cilantro leaves.
Yields: 8 servings
Crawfish Eggrolls With A Hot Sesame Drizzle
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