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Receta Crawfish Eggrolls With A Hot Sesame Drizzle

by Global Cookbook

Ingredientes

2 tsp Extra virgin olive oil 1/2 c. Finely-diced onions 1/2 c. Finely-diced celery 1 c. Finely-shredded Napa or possibly white cabbage Salt to taste Freshly-grnd black pepper to taste 2 tsp Chopped garlic 1/2 c. Finely-grated carrots 1/2 lb Peeled crawfish tails 2 Tbsp. Sesame oil

2 tsp Untoasted sesame seed 1 tsp Finely-minced fresh cilantro 2 x Large eggs 8 x Egg roll skins 6 c. Vegetable oil 1/4 c. Dry mustard mixed with 1/4 c. Warm water see * Note Warm Sesame Drizzle see * Note

Direcciones

1. In a saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the onions, celery, cabbage. Season with salt and pepper. Saute/fry for 2 min. Add in the garlic and carrots, saute/fry for 2 min. Add in the crawfish tails. Season with salt and pepper. Continue to saute/fry for 2 min. Remove from the heat and turn into a mixing bowl. Add in the sesame oil, sesame seeds, and cilantro. Mix well. Season with salt and pepper. Stir in 1 of the Large eggs.
2. 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 on 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.
3. Heat the oil in a large saucepan. When the oil is warm, about 370 degrees, fry the egg rolls till golden, about 2 to 3 min. Remove from the fryer and drain on paper towels. Season with Essence.
4. To serve, slice each egg roll in half, diagonally and place on each serving plate. Drizzle each egg roll with the warm mustard and Warm Sesame Drizzle. Garnish with cilantro leaves.
5. This recipe yields 8 servings.

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