Crawfish wontons
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 2 | cups | Spanish onions; dice fine |
| 1 | cup | Celery; dice fine |
| ½ | cup | Green onion tops; slice thin |
| 3 | pounds | Crawfish tails; peeled |
| 2 | teaspoons | Granulated garlic |
| 1 | teaspoon | Black pepper |
| ¾ | teaspoon | Chili powder |
| ¼ | teaspoon | Cayenne pepper |
| 10 | ounces | Can Rotel tomatoes w/chiles |
| 1½ | cup | Heavy cream |
| ⅛ | cup | Chicken broth |
| ⅓ | cup | Blond roux; recipe follows below |
| 8 | ounces | Pk pasteurized process cheese spread |
| 1 | pack | Wonton skins |
| 3 | Eggs; beaten | |
| Oil for deep-frying | ||
| BLONDE ROUX | ||
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
Directions
BILLS20086
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