- 1 cup Hot Sesame Drizzle
- 2 teaspoons olive oil
- 1/2 cup finely diced onions
- 1/2 cup finely diced celery
- 1 cup finely shredded napa or white cabbage
- 2 teaspoons minced garlic
- 1/2 cup finely grated carrots
- 1/2 pound (1 cup) peeled crawfish tails
- 2 tablespoons sesame oil
- 2 teaspoons untoasted sesame seeds
- 1 teaspoon salt
- 6 turns freshly ground black pepper
- 1 teaspoon Emeril's Creole Seasoning
- 2 large eggs, lightly beaten in 2 separate bowls
- 12 egg roll skins
- 6 cups vegetable oil
- 1/4 cup dry mustard, combined with 1/4 cup water
Prepare the Hot Sesame Drizzle, and set aside.
Heat the olive oil in a medium skillet over high heat. When the oil is hot, add the onions, celery, and cabbage and saute for 2 minutes. Add the garlic and carrots and saute, stirring and shaking the skillet, for 1 minute. Add the crawfish tails and saute, shaking the skillet, for 1 minute. Remove from the heat and pour the mixture into a bowl.
To the crawfish mixture, add the sesame oil, sesame seeds, salt, pepper, Creole Seasoning, and 1 of the eggs.
Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one-eighth of the filling on one end of each skin, leaving a 1/4-inch border at the top and sides, and roll up, tucking in the ends after the first roll.
Heat the vegetable oil in a large saucepan or wok over high heat. When the oil is very hot, about 375ºF, fry the egg rolls until they are crisp and golden brown, for about 2 minutes. Drain thoroughly on paper towels.
While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice.
To serve, paint each of 6 dishes with a zigzag of mustard. Sprinkle 2 tablespoons of the Hot Sesame Drizzle over the mustard, and top with 2 egg rolls.
Crawfish Cakes With Crawfish Cream
Hot Sesame Drizzle
Piri Piri Shrimp With Pasta Salad
Smoked Salmon Potato Hash With Poached Eggs And Caviar
Grilled Filet of Beef with Blue Cheese Glacage, Bacon and Sour Cream Mashed Potatoes and a Drizzle of Emeril's Homemade Worcestershire Sauce
Smoked Salmon Cakes With Lemon Dill Sauce
Duck And Pumpkin Risotto With Toasted Pumpkin Seeds And Duck Cracklings
Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes
Scallop Seviche in Herbed Profiteroles