In a sauté pan, heat the olive oil. When the oil is hot, add the carrots, cabbage and crawfish. Season with salt and pepper. Sauté 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 remainingwontons. In a sauté 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.
Yield: 4 appetizer servings