To print this page, use your browser's print button, or use the copy/paste/print method.


Another favorite “Dim Sum” appetizer type dish that has been become a favorite in the U.S. A. and throughout the World.




●  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


1.  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 sauté for 1 minute.

2.  Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts.

3.  Season with salt and pepper. 

4.  Bring a pot of salt water to a boil. 

5.  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. 

6.  Poach 1/2 of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float.

7.  Remove from the water and drain. Bring the pot of water back to a boil and poach the remaining wontons.

8.  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.

9.  Add the remaining oil and continue to pan-fry the remaining wontons. 

10. To assemble, spoon 1/4 cup of the sauce in the center of each plate. Arrange 6 wontons in the center of the

11. Garnish with long chives.

Copyright 2001© - 2012© TheGutsyGourmet® - All rights reserved