1 tb Olive oil
1/4 c Carrots; julienned
1/2 c Napa cabbage; shredded
1 c Crawfish tails
2 ts Shallots; minced
1 ts Garlic; chopped
1 tb Sesame oil
1 tb Cilantro leaves
1 tb Peanuts; chopped
Salt and pepper
24 Wonton wrappers
1 c Ginger Soy Butter Sauce;
-recipe follows
Long chives
In a saute pan, heat the olive oil. When the oil is hot, add the
carrots, cabbage and crawfish. Season with salt and pepper. Saute
the mixture for 2 minutes. Add the shallots and garlic and saute
for 1 minute. Remove from the heat and stir in the sesame oil,
cilantro leaves, and peanuts. Season with salt and pepper.
Bring a pot of salt water to a boil. Spoon a tablespoon of the
filling in the center of each wonton wrapper. With water, slightly
wet the edges of each wonton. Bring one corner of the wrapper to
the other, forming a triangle, seal the edges tightly. Poach 1/2
of the wontons in the boiling water for 1 to 2 minutes, or until
the wontons start to float. Remove from the water and drain. Bring
the pot of water back to a boil and poach the remaining wontons.
In a saute pan, heat the 1 tablespoons of olive oil. When the oil
is hot, carefully add 1/2 of the wontons, one at a time, and
pan-fry the wontons for 1 minute and remove from the pan. Add the
remaining oil and continue to pan-fry the remaining wontons. To
assemble, spoon 1/4 cup of the sauce in the center of each plate.
Arrange 6 wontons in the center of the sauce. Garnish with long
chives.
Recipe by Emeril Lagasse
From: Dave, Around The World Recipes List
Date: 27 Feb 97
