Preparation:
Melt butter and sauté onion and celery for 8 to 10 minutes or until tender. Add green onion and crawfish and sauté 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 tablespoon filling in center; put of 4 corners of each over filling and pinch edges together to seal. Place on waxed pepper and repeat with remaining skins. Refrigerate until ready to fry.
Heat enough oil for deep-frying to 350F 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, L |
