INGREDIENTS

INSTRUCTIONS

* Note: See the .Ginger Soy Butter Sauce. recipe which is included in
this collection.
In a saute pan, heat the olive oil. When the oil is hot, add the
carrots, cabbage and crawfish. Season with salt and pepper. Saute the
mixture for 2 minutes. Add the shallots and garlic and saute for 1
minute. Remove from the heat and stir in the sesame oil, cilantro
leaves, and peanuts. Season with salt and pepper. Bring a pot of
salted water to a boil. Spoon a tablespoon of the filling in the
center of each wonton wrapper. With water, slightly wet the edges of
each wonton. Bring one corner of the wrapper to the other, forming a
triangle, seal the edges tightly. Poach 1/2 of the wontons in the
boiling water for 1 to 2 minutes, or until the wontons start to
float. Remove from the water and drain. Bring the pot of water back
to a boil and poach the remaining wontons. In a saute pan, heat 1
tablespoon of olive oil. When the oil is hot, carefully add 1/2 of
the wontons, one at a time, and pan-fry the wontons for 1 minute and
remove from the pan. Add the remaining oil and continue to pan-fry
the remaining wontons. To assemble, spoon 1/4 cup of the Ginger Soy
Butter Sauce in the center of each plate. Arrange 6 wontons in the
center of the sauce. Garnish with long chives. This recipe yields 4
appetizer servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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