Name: Asian Pot Stickers
Ingredients: 1 tb Olive oil; 1/4 c Julienned carrots; 1/2 c Shredded Napa cabbage; 1 c Crawfish tails; 2 ts Minced shallots; 1 ts Chopped garlic; 1 tb Sesame oil; 1 tb Cilantro leaves; 1 tb Chopped peanuts; Salt; to taste; Freshly-ground black pepper; to taste; 24 Wonton wrappers; 1 c Ginger Soy Butter Sauce; see * Note; Chives; long

You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Asian	Emlive01	4	servings

INGREDIENTS

1	tb	Olive oil
1/4	c	Julienned carrots
1/2	c	Shredded Napa cabbage
1	c	Crawfish tails
2	ts	Minced shallots
1	ts	Chopped garlic
1	tb	Sesame oil
1	tb	Cilantro leaves
1	tb	Chopped peanuts
		Salt; to taste
		Freshly-ground black pepper; to taste
24		Wonton wrappers
1	c	Ginger Soy Butter Sauce; see * Note
		Chives; long

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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