Crawfish Wontons Recipe

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Crawfish Wontons Recipe

 

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Crawfish Wontons

 

Ingredients


BILLS20086

1/2 cup butter
2 cup spanish onions, dice fine
1 cup celery, dice fine
1/2 cup green onion tops, slice thin
3 lb crawfish tails, peeled
2 tsp granulated garlic
1 tsp black pepper
3/4 tsp chili powder
1/4 tsp cayenne pepper
10 oz can rotel tomatoes w/chiles
1 1/2 cup heavy cream
1/8 cup chicken broth
1/3 cup blond roux, recipe follows below
8 oz pk pasteurized process cheese sprea, d
1 package wonton skins
3 eggs, beaten
1 oil for deep-frying
1 blond roux
3 tbsp butter
3 tbsp flour



 

Preparation

Melt butter and saute onion and celery for 8 to 10 minutes or until
tender. Add green onion and crawfish and saute for 5 minutes. Add
garlic, peppers, chili powder and cook for 1 minute. Add tomatoes,
cream and chicken broth; bring just to a boil and stir in roux. Cook
and stir until thickened. Reduce heat to low and add cheese; stir
until melted. Cool in fridge for 1 hour. Lay 4 wonton skins on a
clean, dry surface. Brush outer edges of each with beaten egg. Place
1 tb filling in center; put of 4 corners of each over filling and
pinch edges together to seal. Place on waxed peper and repeat with
remaining skins. Refrigerate until ready to fry. Heat enough oil for
deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes or
until golden brown. Drain on paper towels and serve immediately.
BLOND ROUX-Melt butter over medium heat. Add flour and cook and stir
until roux is the color or honey. Source: Chef James Graham of
Prejean's Restaurant, Lafayette, LA

 

 

Servings: 8

 

 

 

 


 

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