Crawfish, 5 Ways
Ingredients
- For the aspic
- 200 grams cooked crayfish
- 1 tsp lemons
- 4 sheets white gelatin
- 1 carrot
- 400 milliliters vegetable stock
- salt
- freshly ground peppers
- 1 tsp finely chopped Dill
- 1 Tbsp finely chopped parsley
- For the marinated crawfish
- 200 grams fresh crayfish
- 2 Tbsps olive oil
- 1 Tbsp lemons
- ½ garlic clove (minced)
- 1 tsp finely chopped parsley
- For the crawfish cakes
- 200 grams crayfish
- ½ small chili pepper
- 1 garlic clove
- 1 sprig cilantro
- 1 egg
- 3 Tbsps breadcrumbs
- 5 Tbsps vegetable oil
- For the fried crawfish
- 1 egg
- 200 grams fresh triggered crayfish
- 4 Tbsps Pastry flour
- 5 Tbsps breadcrumbs
- 3 Tbsps vegetable oil
- For the dim sum
- 30 grams fresh Spinach
- 60 grams crayfish
- 4 Wonton wrapper
- ½ garlic clove
- 1 scallion
- 1 Tbsp Peanut oil
- 1 Tbsp soy sauce
- 1 egg white
- 3 sprigs Chives
- vegetable oil (for frying)
- For preparing
- 150 grams fresh, mixed Lettuce
- 2 Tbsps dark balsamic vinegar
- ½ tsp sugar
- 5 Tbsps olive oil
Preparation steps
For the aspic: Spinkle crawfish meat with lemon juice. Soften gelatine in cold water. Peel and dice carrot. Boil broth with carrot, squeeze gelatin and add to broth. Season with salt and pepper. Add crawfish meat, dill and parsley, to broth. Stir and pour into a mold lined with plastic wrap. Chill overnight.
For the marinated crawfish: Cut crawfish meat with a sharp knife. Combine 2 tablespoons of olive oil, lemon juice, garlic, salt, pepper and parsley and pour over crawfish meat. Mix well and chill overnight.
For the crawfish cakes: Mince crawfish meat Rinse chile, remove seeds and ribs cut into thin strips. Peel garlic and mince. Rinse cilantro, remove roots and mince. Knead together crawfish meat, garlic, cilantro, chile, egg and breadcrumbs. Season with salt and pepper. Shape small patties and cook in a pan with hot oil until golden brown. Reduce heat and cook until done. Remove and drain on paper towels.
For the fried crawfish: Beat egg and season well with salt and pepper. Rinse crawfish and pat dry. Dredge in flour, then in egg and then in breadcrumbs. Heat oil in a pan and fry crawfish until golden brown on all sides. Remove and drain on paper towels.
For the dim sum: Rinse spinach, spin dry and cut into fine strips. Chop crawfish meat. Place wonton wrappers under a damp tea towel to prevent drying out.
Peel and press garlic. Rince scallions and slice. Heat peanut oil in a pan and cook scallions and garlic. Add spinach and crawfish meat. Season with soy sauce and pepper.
Brush wonton wrappers with beaten egg whites. Add filling to the center of each.
Pull corner together and tie with a stalk of chive. Heat approximately 1 liter (approximately 4 cups) of oil in a saucepan to 180°C (approximately 350°F). Fry dumplings in portions until golden. Remove and drain on paper towels.
Rinse lettuce, spin dry and plate. Combine vinegar, salt, pepper and sugar. Gradually whisk in oil. Add wontons to lettuce and serve drizzled with dressing.
