Recipe courtesy of Emeril Lagasse
4 appetizer servings


  • 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


In a saute pan, heat the olive oil. When the oil is hot, add the carrots, cabbage and crawfish. Season with salt and pepper. Saute the mixture for 2 minutes. Add the shallots and garlic and saute for 1 minute. Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts. Season with salt and pepper. Bring a pot of salt water to a boil. 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. Poach 1/2 of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float. Remove from the water and drain. Bring the pot of water back to a boil and poach the remaining wontons. In a saute 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. Add the remaining oil and continue to pan-fry the remaining wontons. To assemble, spoon 1/4 cup of the sauce in the center of each plate. Arrange 6 wontons in the center of the sauce. Garnish with long chives.

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