Crawfish Eggrolls With A Hot Sesame Drizzle
Instructions:
- 2 Teaspoon Olive oil
- 1/2 Cup Finely diced onions
- 1/2 Cup Finely diced celery
- 1 Cup Finely shredded Napa or white cabbage
- Salt
- Freshly ground black pepper
- 2 Teaspoon Minced garlic
- 1/2 Cup Finely grated carrots
- 1/2 Pound Peeled crawfish tails
- 2 Tablespoon Sesame oil
- 2 Teaspoon Untoasted sesame seed
- 1 Teaspoon Finely chopped fresh cilantro
- 2 Eggs
- 8 Egg roll skins
- 6 Cup Vegetable oil
- 1/4 Cup Dry mustard
- 1/4 Cup Water
- 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