Title: Crawfish Wontons
Categories: Appetizer Seafood
Yield: 8 Servings
| BILLS20086 |
| 1/2 | c | Butter |
| 2 | c | Spanish onions; dice fine |
| 1 | c | Celery; dice fine |
| 1/2 | c | Green onion tops; slice thin |
| 3 | lb | Crawfish tails; peeled |
| 2 | ts | Granulated garlic |
| 1 | ts | Black pepper |
| 3/4 | ts | Chili powder |
| 1/4 | ts | Cayenne pepper |
| 10 | oz | Can Rotel tomatoes w/chiles |
| 1 1/2 | c | Heavy cream |
| 1/8 | c | Chicken broth |
| 1/3 | c | Blond roux; recipe follows below |
| 8 | oz | Pk pasteurized process cheese spread |
| 1 | pk | Wonton skins |
| 3 | | Eggs; beaten |
| | | Oil for deep-frying |
| | | BLOND ROUX |
| 3 | tb | Butter |
| 3 | tb | Flour |
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