Esta es una exhibición prevé de cómo se va ver la receta de 'Ecrevisse (Crawfish) Strudel With Two Sauces' imprimido.

Receta Ecrevisse (Crawfish) Strudel With Two Sauces
by Global Cookbook

Ecrevisse (Crawfish) Strudel With Two Sauces
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 10

Ingredientes

  • 1 Tbsp. Sesame oil
  • 1 x Yellow onion -- juilliened
  • 1 x Red bell pepper -- Juilliened
  • 1 x Yellow bell pepper -- Julienned
  • 1 x Green bell pepper -- Juilliened
  • 1 bn Green onion -- sliced
  • 6 ounce Bok choy -- juilliened
  • 4 ounce Can bamboo shoots
  • 2 ounce Shiitake mushrooms -- Sliced
  • 2 x Carrot -- julienned
  • 1 lb Crawfish tails
  • 2 Tbsp. Hoisin sauce
  • 3 Tbsp. Soy sauce
  • 2 Tbsp. Fresh ginger
  • 2 x Cloves garlic -- mince
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Cracked black pepper
  • 1/4 tsp Pink peppercorns Salt to taste
  • 1 lb Melted butter
  • 1 lb Filo dough

Direcciones

  1. In large heavy sauce pan heat sesame oil. Add in red, yellow, and green bell pepper and saute/fry. Add in green onions, bokchoy, bamboo shoots, shiitake mushrooms and carrots, and saute/fry. Add in remaining ingredients, cook till al dente. Place mix in collander, allow to drain and cold. Heat butter, place filo sheets on work surface. Brush melted butter in between sheets
  2. (7 sheets total) Place crawfish mix at bottom end. Roll tightly and seal with melted butter. Place in 350 degree oven and cook till phyllo dough browned. Place sauces, each on one side of plate, and serve studel on top of the sauces. Can add in less ginger, if you like. Can also substitute shrimp
  3. Class at The Kitchenary
  4. Serve with Plum Ginger Sauce and Leek Mustard Sauce
  5. Febuary Cooking Class at the Heymann Kitchenary