Crawfish wontons
Yield: 8 Servings MMM
Ingredients:
- 1/2 c Butter
- 2 c Spanish onions; dice fine
- 1 c Celery; dice fine
- 1/2 c Green onion tops; slice thin
- 3 lb Crawfish tails; peeled
- 2 ts Granulated garlic
- 1 ts Black pepper
- 3/4 ts Chili powder
- 1/4 ts Cayenne pepper
- 10 oz Can Rotel tomatoes w/chiles
- 1 1/2 c Heavy cream
- 1/8 c Chicken broth
- 1/3 c Blond roux; recipe follows -below
- 8 oz Pk pasteurized process -cheese spread
- 1 pk Wonton skins
- 3 Eggs; beaten Oil for deep-frying BLOND ROUX
- 3 tb Butter
- 3 tb Flour
Instructions:
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
