Ecrevisse

Ingredients

some green onion
16 ml sesame oil
1 onion juilliened
1 bell pepper juilliened
1 bell pepper
1 green bell pepper juilliened
6 bok choy juilliened
4 bamboo shoots
20 gr shiitake mushrooms
2 carrot
1 crawfish tails
30 ml hoisin sauce
45 ml soy sauce
30 gr ginger
2 garlic mince
1 gr cayenne pepper
1 gr cracked black pepper
425 gr melted butter
1 filo dough

Instructions

In large heavy sauce pan heat sesame oil. Add red, yellow, and green bell pepper and saute. Add green onions, bokchoy, bamboo shoots, shiitake mushrooms and carrots, and saute. Add remaining ingredients, cook until al dente. Place mixture in collander, 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 350 degree oven and cook until phyllo dough browned. Place sauces, each on one side of plate, and serve studel on top of the sauces. Can add less ginger, if desired. Can also substitute shrimp