Ecrevisse(Crawfish) Strudel with Two Sauces
Asian-inspired crawfish strudel with colorful vegetables, shiitake mushrooms, and ginger wrapped in crispy phyllo. Served with two sauces for an elegant presentation.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThis fusion appetizer wraps tender crawfish tails and crisp Asian vegetables in golden phyllo for a dish that looks as impressive as it tastes.
Bok choy, bell peppers, bamboo shoots, and shiitake mushrooms mingle with crawfish in a savory mixture seasoned with hoisin, soy sauce, fresh ginger, and three kinds of peppercorns.
Served atop two different sauces, each portion becomes a restaurant-worthy presentation.
Kitchen Tips
- Drain vegetables well: After cooking, let the filling cool completely in a colander to prevent soggy phyllo
- Work quickly with phyllo: Keep unused sheets covered with a damp towel to prevent drying
- Seal tightly: Brush melted butter on the edge before rolling to create a good seal
- Adjust the ginger: Two tablespoons is bold; start with one if you prefer milder flavor
- Substitute easily: Shrimp works just as well as crawfish
Variations
- Use shrimp instead of crawfish for easier availability
- Make mini rolls for bite-sized appetizers
- Add water chestnuts for extra crunch
Ingredients
Directions
In large heavy sauce pan heat sesame oil.
Add red, yellow, and green bell pepper and sauté.
Add green onions, bokchoy, bamboo shoots, shiitake mushrooms and carrots, and sauté.
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℉ (180℃) 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
Comments
