Ecrevisse (Crawfish) Strudel With Two Sauces

Recipe Ingredients

1 tablespoon	15ml	Sesame oil
1		Yellow onion - julienne
1		Red bell pepper --julienne
1		Yellow bell pepper --julienne
1		Green bell pepper --julienne
1		Green onion - sliced
6 oz	170g	Bok choy - julienne
1		Bamboo shoots
2 oz	56g	Shiitake mushrooms --sliced
2		Carrot - julienne
1 lb	454g / 16oz	Crawfish tails
2 tablespoons	30ml	Hoisin sauce
3 tablespoons	45ml	Soy sauce
2 tablespoons	30ml	Fresh ginger
2		Garlic - mince
1/2 teaspoon	2.5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Cracked black pepper
1/4 teaspoon	1.3ml	Pink peppercorns
		Salt to taste
1 lb	454g / 16oz	Melted butter
1 lb	454g / 16oz	Filo dough

Recipe Instructions

In large heavy sauce pan heat sesame oil. Add red, yellow, and green bell pepper and saute. Add green onions, bok choy, bamboo shoots, shiitake mushrooms and carrots, and saute. Add remaining ingredients, cook until al dente. Place mixture in colander, allow to drain and cool.

Melt butter, place filo sheets on work surface. Brush melted butter in between sheets (7 sheets total) Place crawfish mixture at bottom end. Roll tightly and seal with melted butter. Place in 350F oven and cook until phyllo dough browned. Place sauces, each on one side of plate, and serve strudel on top of the sauces. Can add less ginger, if desired. Can also substitute shrimp

Serve with Plum Ginger Sauce and Leek Mustard Sauce

Source:
Chef Brit Shockley of Broussards Catering... February Cooking Class at The Kitchenary

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