Ecrevisse (Crawfish Strudel) Recipe

ingredients

1 tablespoon sesame oil
1 yellow onion, juilliene
1 red bell pepper, juilliene
1 yellow bell pepper, julienne
1 green bell pepper, juilliene
1 bunch green onion, sliced
6 ounces bok choy, juilliene
1 can (4 ounce size) bamboo shoots
2 ounces shiitake mushrooms, sliced
2 carrot, julienne
1 pound crawfish tails
2 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons fresh ginger
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1/4 teaspoon cracked black pepper
1/4 teaspoon pink peppercorns
salt, to taste
1 pound melted butter
1 pound filo dough

directions

In large heavy saucepan, 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 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 degrees F 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

nutrition data