Recipe - Ecrevisse (Crawfish) Strudel With Two Sauces

1 tablespoon Sesame oil
1 Yellow onion juilliened
1 Red bell pepper
Juilliened
1 Yellow bell pepper
Julienned
1 Green bell pepper
Juilliened
1 bn Green onion cut or sliced up
6 ounce Bok choy juilliened
4 ounce Can bamboo shoots
2 ounce Shiitake mushrooms
Sliced
2 Carrot julienned
1 pound Crawfish tails
2 tablespoon Hoisin sauce
3 tablespoon Soy sauce
2 tablespoon Fresh ginger
2 Cloves garlic mince
One half teaspoon Cayenne pepper
One fourth teaspoon Cracked black pepper
One fourth teaspoon Pink peppercorns
Salt to taste
1 pound Melted butter
1 pound Filo dough

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