Crawfish Wontons Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
BILLS20086
1/2 cup: Butter,
2 cup: Spanish onions, dice fine
1 cup: Celery, dice fine
1/2 cup: Green onion tops, slice thin
3 lbs: Crawfish tails, peeled
2 tsp: Granulated garlic,
1 tsp: Black pepper,
3/4 tsp: Chili powder,
1/4 tsp: Cayenne pepper,
10 ounce: Can Rotel tomatoes w/chiles,
1 1/2 cup: Heavy cream,
1/8 cup: Chicken broth,
1/3 cup: Blond roux, recipe follows below
8 ounce: Pk pasteurized process cheese spread,
1 package: Wonton skins,
3: Eggs, beaten
Oil for deep-frying,
BLOND ROUX,
3 tbsp: Butter,
3 tbsp: Flour,
Directions:
Melt butter and saute onion and celery for 8 to 10 minutes or until
tender. Add green onion and crawfish and saute for 5 minutes. Add
garlic, peppers, chili powder and cook for 1 minute. Add tomatoes,
cream and chicken broth; bring just to a boil and stir in roux. Cook
and stir until thickened. Reduce heat to low and add cheese; stir
until melted. Cool in fridge for 1 hour. Lay 4 wonton skins on a
clean, dry surface. Brush outer edges of each with beaten egg. Place
1 tb filling in center; put of 4 corners of each over filling and
pinch edges together to seal. Place on waxed peper and repeat with
remaining skins. Refrigerate until ready to fry. Heat enough oil for
deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes or
until golden brown. Drain on paper towels and serve immediately.
BLOND ROUX-Melt butter over medium heat. Add flour and cook and stir
until roux is the color or honey. Source: Chef James Graham of
Prejeans Restaurant, Lafayette, LA
Source from luhu.jp
tender. Add green onion and crawfish and saute for 5 minutes. Add
garlic, peppers, chili powder and cook for 1 minute. Add tomatoes,
cream and chicken broth; bring just to a boil and stir in roux. Cook
and stir until thickened. Reduce heat to low and add cheese; stir
until melted. Cool in fridge for 1 hour. Lay 4 wonton skins on a
clean, dry surface. Brush outer edges of each with beaten egg. Place
1 tb filling in center; put of 4 corners of each over filling and
pinch edges together to seal. Place on waxed peper and repeat with
remaining skins. Refrigerate until ready to fry. Heat enough oil for
deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes or
until golden brown. Drain on paper towels and serve immediately.
BLOND ROUX-Melt butter over medium heat. Add flour and cook and stir
until roux is the color or honey. Source: Chef James Graham of
Prejeans Restaurant, Lafayette, LA
Source from luhu.jp