Crawfish Won Ton
Yield 30 - 40 Pieces
1/2 LB CRAWFISH TAILS
1 - 8 OZ CAN WATER CHESTNUTS (SLICED & DRAINED)
1 TSP GROUND GINGER
1 TSP MUSHROOM SOY SAUCE
1/4 TSP CAYENNE PEPPER
1/2 TSP GRANULATED GARLIC
1 DASH SESAME SEED OIL
2 TBSP SAKE
1 PACKAGE WON TON WRAPPERS
4 QUARTS PEANUT OIL
Marinate crawfish tails and water chestnuts in a stainless steel bowl for a 10 minutes.
In the center of each won ton place a crawfish or two and a slice of water chestnut. Moisten the edges of the won ton wrapper and twist or fold the won tons into bundles, sealing the goodies inside. Place the uncooked bundles on a large platter, do not allow the won tons to touch each other as they will stick together and rip apart when separated.
Use a large Dutch oven, add oil and heat to 350F, use a thermometer to maintain proper frying temperature. Fry the won tons until golden brown (about 2- 3 minutes). Remove and allow to drain of all oil, reserve warm.
Scallops and/or shrimp may be substituted for crawfish.
In a large platter arrange small shallow bowls of yellow Chinese mustard, teriyaki sauce, wasabi (green horse radish) sauce and sweet and sour sauce; place the hot won tons around the bowls of sauces . Garnish with cut shallot flowers and serve immediately.
This is a great party dish that you can always have available by keeping the ingredients frozen and ready to go. Have your guests help you cook them, theyll enjoy the time spent talking and cooking
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.