Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    sesame oil
   1                    yellow onion -- julienne
   1                    red bell pepper --julienne
   1                    yellow bell pepper --julienne
   1                    green bell pepper --julienne
   1      bunch         green onion -- sliced
   6      ounces        bok choy -- julienne
   1      4 ounces can  bamboo shoots
   2      ounces        shiitake mushrooms --sliced
   2                    carrot -- julienne
   1      pound         crawfish tails
   2      tablespoons   hoisin sauce
   3      tablespoons   soy sauce
   2      tablespoons   fresh ginger
   2      cloves        garlic -- mince
     1/2  teaspoon      cayenne pepper
     1/4  teaspoon      cracked black pepper
     1/4  teaspoon      pink peppercorns
                        salt to taste
   1      pound         melted butter
   1      pound         filo dough

Preparation:

In large heavy sauce pan heat sesame oil. Add red, yellow, and green bell pepper and sauté. Add green onions, bok choy, bamboo shoots, shiitake mushrooms and carrots, and sauté. Add remaining ingredients, cook until al dente. Place mixture in colander, allow to drain and cool. Melt butter, place filo sheets on work surface. Brush melted butter in between sheets (7 sheets total) Place crawfish mixture at bottom end. Roll tightly and seal with melted butter. Place in 350F oven and cook until phyllo dough browned. Place sauces, each on one side of plate, and serve strudel on top of the sauces. Can add less ginger, if desired. Can also substitute shrimp Serve with Plum Ginger Sauce and Leek Mustard Sauce Source: Chef Brit Shockley of Broussards Catering... February Cooking Class at The Kitchenary