Crawfish Spring Rolls With Three Chili Dipping Sauce Food

SPRING ROLLS

Steps:

• Make mayonnaise: Put the egg yolks in a large mixing bowl and whisk well. Begin adding the oil to the yolks a few drops at a time, whisking constantly to emulsify. Continue adding the oil in a slow, steady stream, whisking constantly, until all the oil is incorporated. The mixture should be very thick. Whisk in the salt and set aside.
• Slice the shrimp in half lengthwise; set aside. Thinly slice the pork against the grain; set aside. Trim lettuce at either end so that the remaining leaves are about 7-8 inches long; set aside.
• Fill a large bowl with hot water. Dip one sheet of rice paper a quarter of the way into the water, then quickly rotate to moisten the entire sheet. Lay the wet rice paper on a cutting board (lightly oiled, optional). Lay one lettuce leaf over the bottom third of the rice paper, flattening the lettuce to crack the rib; on top of the leaf, layer a generous teaspoon of mayonnaise, about ½ cup of noodles, a few slices of pork, and three mint leaves. Fold in the left and right sides of the rice paper; fold the bottom edge up and over and roll tightly toward the top edge, completely enclosing the filling. Line up three pieces of shrimp, cut side up, in a row on the rice paper, then continue rolling as tightly as possible toward the top edge, tucking in the sides, until you have a firm cylinder. Repeat with the remaining rice paper and ingredients. Cut each roll crosswise into thirds just before serving. (Note: The rolls can be made up to 2 hours in advance. Cover with a damp towel until cutting and serving.)
• For the peanut sauce: In a food processor, grind the peanuts to a chunky powder. Add smashed garlic cloves, miso, ketchup, sugar, lemon juice, and chilies to the peanuts; continue grinding, adding a bit of water to even out the consistency. Add the cooked rice; continue processing, thinning with water as necessary, until the sauce becomes smooth and creamy. Check the flavor, then add the stir-fry sauce and sesame oil and continue processing to combine. Transfer into a bowl. (Note: Peanut sauce can be covered and refrigerated for up to 3 days.)

CRAWFISH SPRING ROLLS WITH THREE - CHILI DIPPING SAUCE

Steps:

• To make the spring rolls: toss the first 9 ingredients together; season with salt and pepper to taste.
• Place a wrapper on work surface, brush with egg white and let stand a few seconds to soften.
• Place a spoonful of the mixture about a quarter of the way in from the top edge of the wrapper.
• Spread filling into a 3/4" x 5" rectangle; fold top of wrapper over and roll one turn.
• Fold in sides and complete rolling.
• Repeat until all the filling is used.
• To make the dipping sauce: whirl the first six ingredients in a blender or food processor until finely minced.
• Add next three ingredients and mix well; set aside.
• To cook the spring rolls: preheat the oil to 375F in a large sauce pan or fryer.
• Drop the spring rolls into hot oil and fry until golden.
• Remove to absorbent paper to drain well.
• Cut each roll into 3 pieces.
• To serve: Divide the sauce into individual bowls.
• Place spring rolls on sauce and garnish with carrot strips.

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

CRAWFISH ROLLS

Steps:

• Sweat the garlic, bell peppers and shallots together in a medium saute pan over medium heat with the butter. Add the crawfish tails and Cajun seasoning. Cook until the tails turn pink and become opaque. Remove from the heat and let cool into a mixing bowl. Once cooled, mix in the spinach, white cheddar, corn and black beans.
• In a heavy-bottomed, straight-sided, medium saute pan, add enough oil to reach at least 1-inch up the sides. Heat over medium-high heat.
• Place 2 ounces of the mixture in the middle of a spring roll wrapper. Egg wash the edges and dredge in cornstarch. Fry in batches until golden brown, 5 to 6 minutes. Remove from the oil and enjoy.
• A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHILI DIPPING SAUCE

Steps:

• Mix all ingredients until sugar dissolves and pour into a small bowl.

CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE

Steps:

• In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended., In an electric skillet or deep fryer, heat 1 in. oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels., In a small bowl, combine the mayonnaise, ketchup, horseradish if desired, and pepper sauce. Serve with beignets.

KOREAN DIPPING SAUCE

Steps:

• Combine all ingredients in a seal-able container (I use a glass jar) and let sit for at least 4 hours to allow the flavors to meld.
• Store in refer for up to two weeks.

LUCKY #13 SPRING ROLLS WITH PINEAPPLE DIPPING SAUCE

Steps:

• Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
• Dice green onions (white and greens).
• Finely dice cilantro and garlic.
• For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
• Add soy, salt and pepper.
• Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
• Place about 2 T of meat mixture in the center of one egg roll wrapper.
• Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
• The egg roll wrapper package will have further instructions for folding.
• Keep unused wrappers under a damp paper towel while working or they may dry out.
• This makes about 14-18 spring rolls depending on how much meat you have added.
• Place 4 spring rolls in hot oil.
• Cook about 4 minutes per side watching them carefully. Do not burn.
• Drain on paper towels. Check inside one spring roll for doneness of meat.
• For sauce:.
• Drain pineapple well. reserve juice for another use.
• Using a food processor or mini-chopper, chop pineapple with cilantro.
• Add jalapeno and chop. I use seeds and all. If you don't want much heat, take the seeds out.
• Add hot sauce ( I use Sriracha) and honey.
• Serve with spring rolls and garnish with cilantro sprigs.

DRUNKEN SHRIMP OR CHICKEN OR CRAWFISH PASTA

Steps:

• Preheat the oven to 400 degrees.
• Core the tomatoes and cut into halves.
• Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
• Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
• Arrange cut side down in a baking pan and roast in the oven until the skins blister.
• Squeeze the seeds from the tomatoes and chop coarsely.
• Julienne the bell peppers.
• Bring the cream to a boil in a heavy saucepan.
• Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
• Saute the garlic in the butter in a large saute pan until golden brown.
• Add the shrimp, leeks, mushrooms, and Creole seasoning.
• Saute until the shrimp are partially cooked.
• Add the beer and stir to deglaze the pan.
• Cook until the beer has evaporated.
• Add the tomato cream and pasta; mix well and season with kosher salt.
• Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
• Garnish with parsley.