Ecrevisse (crawfish) Strudel With Two Sauces

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	10	Servings

INGREDIENTS

1	T	Sesame oil
1		Yellow onion, juilliened
1		Red bell pepper
		Juilliened
1		Yellow bell pepper
		Julienned
1		Green bell pepper
		Juilliened
1		Green onion, sliced
6	oz	Bok choy, juilliened
4	oz	Can bamboo shoots
2	oz	Shiitake mushrooms
		Sliced
2		Carrot, julienned
1	lb	Crawfish tails
2	T	Hoisin sauce
3	T	Soy sauce
2	T	Fresh ginger
2		Cloves garlic, mince
1/2	t	Cayenne pepper
1/4	t	Cracked black pepper
1/4	t	Pink peppercorns
		Salt to taste
1	lb	Melted butter
1	lb	Filo dough

INSTRUCTIONS

In large heavy sauce pan heat sesame oil.  Add red, yellow, and green
bell pepper and saute.  Add green onions, bokchoy, bamboo shoots,
shiitake mushrooms and carrots, and saute.  Add remaining  ingredients,
cook until al dente.  Place mixture in collander, 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 350
degree oven and cook until phyllo dough  browned.  Place sauces, each
on one side of plate, and serve studel  on top of the sauces.  Can add
less ginger, if desired. Can also  substitute shrimp Source: Chef Brit
Shockley of Broussards  Catering... Febuary Cooking Class at The
Kitchenary  Serve with Plum Ginger Sauce and Leek Mustard Sauce Source:
Brit  Shockley, Febuary Cooking Class at the Heymann Kitchenary  Recipe
By     : Rhonda Guilbeaux  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 371 Calories From Fat: 338 Total Fat: 38.5g Cholesterol: 97.6mg Sodium: 272.8mg Potassium: 184.4mg Carbohydrates: 7.3g Fiber: 1.6g Sugar: 3.2g Protein: 1.6g