INGREDIENTS: SERVES 4
● 1 tablespoon olive oil
● 1/4 cup julienned carrots
● 1/2 cup shredded Napa cabbage
● 1 cup crawfish tails
● 2 teaspoons minced shallots
● 1 teaspoon chopped garlic
● 1 tablespoon sesame oil
● 1 tablespoon cilantro leaves
● 1 tablespoon chopped peanuts
● Salt and pepper
● 24 wonton wrappers
● 1 cup Ginger Soy Butter Sauce
● Long chives
1. In a sauté pan, heat the olive oil. When the oil is hot, add the carrots, cabbage and crawfish. Season with
salt and pepper. Sauté the mixture for 2 minutes. Add the shallots and garlic and sauté for 1 minute.
2. Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts.
3. Season with salt and pepper.
4. Bring a pot of salt water to a boil.
5. Spoon a tablespoon of the filling in the center of each wonton wrapper. With water, slightly wet the edges
of each wonton. Bring one corner of the wrapper to the other, forming a triangle, seal the edges tightly.
6. Poach 1/2 of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float.
7. Remove from the water and drain. Bring the pot of water back to a boil and poach the remaining wontons.
8. In a sauté pan, heat the 1 tablespoons of olive oil. When the oil is hot, carefully add 1/2 of the wontons,
one at a time, and pan-fry the wontons for 1 minute and remove from the pan.
9. Add the remaining oil and continue to pan-fry the remaining wontons.
10. To assemble, spoon 1/4 cup of the sauce in the center of each plate. Arrange 6 wontons in the center of the
11. Garnish with long chives.