CRAWFISH EGG ROLLS WITH A HOT SESAME DRIZZLE RECIPE - (3.7/5)
Provided by jdwooten
Number Of Ingredients 28
Steps:
- EGG ROLLS: In a sauté pan, over medium heat, add the oil. When the oil is hot, add the onions, celery, cabbage. Season with salt and pepper. Sauté for 2 minutes. Add the garlic and carrots, sauté for 2 minutes. Add the crawfish tails. Season with salt and pepper. Continue to sauté for 2 minutes. Remove from the heat and turn into a mixing bowl. Add the sesame oil, sesame seeds, and cilantro. Mix well. Season with salt and pepper. Stir in 1 of the eggs. In a small mixing bowl, beat the remaining egg. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one eighth of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides, and roll up, tucking in the ends after the first roll. Heat the oil in a large saucepan. When the is hot, about 370°F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence. To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard and Hot Sesame Drizzle. Garnish with cilantro leaves. HOT SESAME DRIZZLE: In a small sauté pan, over medium-high heat, toast the sesame seeds until golden, about 2 minutes. Add the salt, chicken stock, sesame oil, honey and soy sauce. Whisk well. Bring the liquid to a boil, reduce the heat medium low and simmer for 3 minutes. Season with black pepper. Remove from the heat and keep warm.
CRAWFISH SPRING ROLL
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h5m
Yield 6 rolls
Number Of Ingredients 17
Steps:
- For the aioli: In a bowl, whisk together the mayo, garlic, mustard, green onions, seafood seasoning and lemon juice. Blend until mixed well. Refrigerate until serving. For the spring rolls: Place the oil in a 1-gallon thick-bottomed saucepan and heat to 350 degrees F. Reduce the heat and hold at 350 degrees F until cooking.
- In a bowl, mix the cabbage, collard greens, cucumber, onions and sprouts. Season with the salt and pepper, and then blend with the crawfish and pork. Again, mix together.
- After mixing the filling, place the wrappers on a dry counter with points at 12, 3, 6 and 9 o'clock, forming a diamond. After laying out the wrappers, lightly brush the edges with the prepared slurry, then place 1/6 of the filling in the center of the wrapper.
- Next, bring the bottom point over the filling and press the tip down to seal the 6 o'clock point, then repeat with 3 and 9 o'clock point and again seal. Once the three points have been sealed, roll tightly from the bottom to top, and repeat the process with the remaining rolls. Next, place the rolls in the refrigerator for 30 minutes to help seal.
- After refrigerating, place in the fryer and cook until golden brown, 4 to 5 minutes, then remove from the oil. Allow to dry over paper towels, then slice in half and serve with the aioli.
CRAWFISH EGGROLLS WITH A HOT SESAME DRIZZLE
Steps:
- In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, celery, cabbage. Season with salt and pepper. Saute for 2 minutes. Add the garlic and carrots, saute for 2 minutes. Add the crawfish tails. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and turn into a mixing bowl. Add the sesame oil, sesame seeds, and cilantro. Mix well. Season with salt and pepper. Stir in 1 of the eggs. In a small mixing bowl, beat the remaining egg. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one eighth of the filling one end of each skin, leaving a 1/4 inch border at the top and sides, and roll up, tucking in the ends after the first roll. Heat the oil in a large saucepan. When the is hot, about 370 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence. To serve, slice each egg roll in half, diagonally and place on each serving plate. Drizzle each egg roll with the hot mustard and Hot Sesame Drizzle. Garnish with cilantro leaves. Yields: 8 servings Recipe by: EMERIL LIVE SHOW #EMIC15
Nutrition Facts : Calories 9401 calories, Fat 975.573304134331 g, Carbohydrate 100.703601724138 g, Cholesterol 2125.21034482759 mg, Fiber 14.8651687706586 g, Protein 94.5062810344828 g, SaturatedFat 85.3513280790201 g, ServingSize 1 1 Serving (1915g), Sodium 1402.75188793096 mg, Sugar 85.8384329534794 g, TransFat 22.3509216128264 g
CRAWFISH SPRING ROLLS WITH THREE - CHILI DIPPING SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate.
Provided by Molly53
Categories Crawfish
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- To make the spring rolls: toss the first 9 ingredients together; season with salt and pepper to taste.
- Place a wrapper on work surface, brush with egg white and let stand a few seconds to soften.
- Place a spoonful of the mixture about a quarter of the way in from the top edge of the wrapper.
- Spread filling into a 3/4" x 5" rectangle; fold top of wrapper over and roll one turn.
- Fold in sides and complete rolling.
- Repeat until all the filling is used.
- To make the dipping sauce: whirl the first six ingredients in a blender or food processor until finely minced.
- Add next three ingredients and mix well; set aside.
- To cook the spring rolls: preheat the oil to 375F in a large sauce pan or fryer.
- Drop the spring rolls into hot oil and fry until golden.
- Remove to absorbent paper to drain well.
- Cut each roll into 3 pieces.
- To serve: Divide the sauce into individual bowls.
- Place spring rolls on sauce and garnish with carrot strips.
Nutrition Facts : Calories 282.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 82.7, Sodium 1833.7, Carbohydrate 46.9, Fiber 2.7, Sugar 9.6, Protein 19.3
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