Ecrevisse(Crawfish) Strudel with Two Sauces
:)
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sesame oil
|
|
| 1 | each |
yellow onion
julienne |
*
|
| 1 | each |
sweet red bell peppers
julienne |
|
| 1 | each |
sweet yellow bell peppers
julienne |
|
| 1 | each |
green bell peppers
julienne |
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 6 | ounces |
bok choy
julienne |
|
| 4 | ounces |
bamboo shoots
canned |
|
| 2 | ounces |
mushrooms, shiitake
sliced |
|
| 2 | each |
carrots
julienne |
|
| 1 | pound |
crawfish tails
|
|
| 2 | tablespoons |
hoisin sauce
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
ginger
fresh |
|
| 2 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
black pepper
cracked |
|
| ¼ | teaspoon |
pink peppercorns
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | pound |
butter
melted |
|
| 1 | pound |
phyllo (filo) pastry sheets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame oil
|
|
| 1 | each |
yellow onion
julienne |
*
|
| 1 | each |
sweet red bell peppers
julienne |
|
| 1 | each |
sweet yellow bell peppers
julienne |
|
| 1 | each |
green bell peppers
julienne |
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 173.4 | ml/g |
bok choy
julienne |
|
| 115.6 | ml/g |
bamboo shoots
canned |
|
| 57.8 | ml/g |
mushrooms, shiitake
sliced |
|
| 2 | each |
carrots
julienne |
|
| 453.6 | g |
crawfish tails
|
|
| 3E+1 | ml |
hoisin sauce
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
ginger
fresh |
|
| 2 | each |
garlic cloves
minced |
|
| 2.5 | ml |
cayenne pepper
|
|
| 1.3 | ml |
black pepper
cracked |
|
| 1.3 | ml |
pink peppercorns
|
*
|
| 1 | x |
salt
to taste |
*
|
| 453.6 | g |
butter
melted |
|
| 453.6 | g |
phyllo (filo) pastry sheets
|
|
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
