Ecrevisse (crawfish) Strudel with Two Sauces
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 ounce bok choy, juilliened
- 4 ounce can bamboo shoots
- 2 ounce shiitake mushrooms,Sliced
- 2 carrot, julienned
- 1 pound 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 pound melted butter
- 1 pound filo dough
Instructions
Yield: 10 servings. 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