Soft-Shell Crawfish Taquitos
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Fried Rice (sticks)2 tsps
Sesame Oil2 tsps
Paprika1 cup
Cornstarch2 tsps
Butter (melted or softened)4 tsps
Hoisin Sauce2 tsps
White Sesame Seed (toasted)1 cup
White Vinegar1 cup
Mayonnaise1 cup
Red Bell Pepper (minced)Directions:
1
Season each crawfish with the paprika and crab boil seasoning
2
Dredge each crawfish in the cornstarch, and then shake off any excess
3
Fry crawfish in a hot, greased skillet for only 45 seconds, so as to not overcook it
4
For each taquito, lightly butter and warm the tortilla
5
Drizzle 2 teaspoons hoisin sauce over the entire toasted tortilla, and then sprinkle with 1 teaspoon sesame seeds
6
In the center of the tortilla, layer the 2 tablespoons romaine, 1/2 tablespoon red cabbage, and top with 1 teaspoon Habanero Onion Puree
7
Next, drizzle with 2 teaspoons Jalapeno Mayo and sprinkle with 1 tablespoon fried rice sticks
8
Place a slice of avocado and a crawfish on top of the mixture
9
Finally, drizzle the crawfish with 1 teaspoon sesame oil and garnish with a cilantro leaf
10
Repeat with remaining tortilla
11
Combine all ingredients in a food processor and pulse until a fine textured puree is formed
12
Adjust seasoning with salt and pepper
13
Blend all the ingredients together in a bowl
14
Adjust seasoning with the salt and pepper
15
Refrigerate until needed