CRAWFISH EGG ROLLS w/HOT SESAME DRIZZLE

By BobD

Ingredients

• Other necessary recipes:
• 8 SERVINGS
• These egg rolls are a snap to make, using egg roll skins available in supermarkets. The twist is the Creole-seasoned crawfish-you can substitute lobster or shrimp.
• 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
• Emeril's Creole Seasoning
• Hot Sesame Drizzle

Details

Servings 8
Adapted from cooking.com

Preparation

Step 1

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.

HOT SESAME DRIZZLE

2 tablespoons sesame seeds
1 teaspoon salt
1 cup chicken stock
1/4 cup sesame oil
1/4 cup honey
1 tablespoon plus 1 teaspoon soy sauce
8 turns freshly ground black pepper

Toast the sesame seeds in a small saucepan over high heat, shaking often to prevent burning, for about 1 1/2 minutes.

Add the salt, stock, oil, honey, and soy sauce and whisk over high heat until the mixture comes to a full boil.

Turn the heat down to a medium, add the black pepper, and cook, whisking, for 3 minutes. Remove from the heat.

Serve immediately or store, refrigerated, in an airtight container for 1 day.

Reheat over lowest heat.