SOFT-SHELL CRAWFISH TAQUITOS

Soft-Shell Crawfish Taquitos image

Provided by Food Network

Yield 2 taquitos

Number Of Ingredients 26

Previous Next

2 soft-shell crawfish
2 teaspoons paprika
2 teaspoons crab boil seasoning
1/4 cup cornstarch
2 (4-inch) flour tortillas
2 teaspoons butter, melted or softened
4 teaspoons hoisin sauce
2 teaspoons toasted white sesame seeds
4 tablespoons chiffonade romaine lettuce
1 tablespoon chiffonade red cabbage
2 teaspoons Habanero Onion Puree, recipe follows
4 teaspoons Jalapeno Mayo, recipe follows
2 tablespoons fried rice sticks
2 slices avocado
2 teaspoons sesame oil
2 fresh cilantro leaves, for garnish
1 jumbo Texas yellow onion
4 red habaneros
1 cup white vinegar
Salt and white pepper
1 cup mayonnaise
1/4 cup minced Texas yellow onion
1/4 cup minced escabeche-style jalapeno peppers
1/4 cup minced red bell peppers
1 lime, juiced
Salt and white pepper

Steps:

Season each crawfish with the paprika and crab boil seasoning. Dredge each crawfish in the cornstarch, and then shake off any excess. Fry crawfish in a hot, greased skillet for only 45 seconds, so as to not overcook it.
For each taquito, lightly butter and warm the tortilla. Drizzle 2 teaspoons hoisin sauce over the entire toasted tortilla, and then sprinkle with 1 teaspoon sesame seeds. In the center of the tortilla, layer the 2 tablespoons romaine, 1/2 tablespoon red cabbage, and top with 1 teaspoon Habanero Onion Puree. Next, drizzle with 2 teaspoons Jalapeno Mayo and sprinkle with 1 tablespoon fried rice sticks. Place a slice of avocado and a crawfish on top of the mixture. Finally, drizzle the crawfish with 1 teaspoon sesame oil and garnish with a cilantro leaf. Repeat with remaining tortilla.
Combine all ingredients in a food processor and pulse until a fine textured puree is formed. Adjust seasoning with salt and pepper.
Blend all the ingredients together in a bowl. Adjust seasoning with the salt and pepper. Refrigerate until needed.