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Crawfish Egg Rolls with Hot Sesame Drizzle

Source: Emeril's New New Orleans Cooking
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Makes 8 first course servings
Chinese food in New Orleans? Absolutely. Light and crispy on the outside, moist and spicy on the inside, these egg rolls are a snap to make, using egg roll skins available in supermarkets. The twist is the Creole-seasoned crawfish, but if you like, you can substitute either lobster meat or shrimp.
RECIPE INGREDIENTS
1 cup Hot Sesame Drizzle (see recipe)
2 teaspoons olive oil
1/2 cup finely diced onions
1/2 cup finely diced celery
1 cup, finely shredded napa or white cabbage
2 teaspoons minced garlic
1/2 cup finely grated carrots
1/2 pound (1 cup) peeled crawfish tails
2 tablespoons sesame oil
2 teaspoons untoasted sesame seeds
1 teaspoon salt, and 6 turns freshly ground black pepper
1 teaspoon Emeril's Creole Seasoning (see recipe)
4 large eggs, lightly beaten in 2 separate bowls (2 eggs per bowl)
8 egg roll skins
6 cups vegetable oil
1/4 cup dry mustard, combined with 1/4 cup water
Other necessary recipes:
Hot Sesame Drizzle Emeril's Creole Seasoning
DIRECTIONS
Prepare the Hot Sesame Drizzle, and set aside.


Heat the olive oil in a medium skillet over high heat. When the oil is hot, add the onions, celery, and cabbage and saute for 2 minutes. Add the garlic and carrots and saute, stirring and shaking the skillet, for 1 minute. Add the crawfish tails and saute, shaking the skillet, for 1 minute. Remove from the heat and pour the mixture into a bowl.


To the crawfish mixture, add the sesame oil, sesame seeds, salt, pepper, Creole Seasoning, and 2 of the eggs.


Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one-eighth of the filling on one end of each skin, leaving a 1/4-inch border at the top and sides, and roll up, tucking in the ends after the first roll.


Heat the vegetable oil in a large saucepan or wok over high heat. When the oil is very hot, about 375 degrees F., fry the egg rolls until they're crisp and golden brown, for about 2 minutes. Drain thoroughly on paper towels.


While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice.


TO SERVE: Paint each of 8 dishes with a zigzag of mustard. Sprinkle 2 tablespoons of the Hot Sesame Drizzle over the mustard, and top with an egg roll.


Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 8 first course servings
Calories: 412
Fat. Total: 25g
Fiber: 2g
Carbohydrates, Total: 32g
Sodium: 1021mg
% Cal. from Fat: 55%
Cholesterol: 152mg
Protein: 15g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Renne Reviewed: 06/08/2009
Please check his orginal recipe...it only called for a total of two eggs, not four and none of the Emeril's seasonings in the mixture of crawfish and vegetables.
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