Sichuan Crawfish Pie
Sichuan Crawfish Pie
Rating: (1 rated)
Recipe Yield: Makes 4 small pies
3 whole dried hot chiles, such as Thai (optional, depending on heat tolerance)
1 1/2 tablespoon Sichuan peppercorns
2 teaspoons white peppercorns
2 black cardamoms
1 star anise
2 bay leaf
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1 cup yellow onion, diced
3 to 4 cloves garlic, minced
2 teaspoons grated ginger
1 tablespoon broad bean chili paste
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1 pound cooked crawfish tails
1/4 cup Shaoxing wine
1 teaspoon light soy sauce
1/2 cup heavy cream

1 (14-ounce) package all-butter puff pastry
1 egg, beaten

Preheat oven to 425°F.

In a heavy-bottomed pan over medium-high heat, toast the dried chiles, Sichuan peppercorn, white peppercorn, black cardamom, and star anise. The spices are done when they are super fragrant and have darkened slightly. In a spice grinder or mortar and pestle, grind to a fine powder with the bay leaf. Set aside.

In a sauté pan over medium-high heat, melt the butter and gradually add in the flour. Vigorously whisk and cook until a golden roux has developed. Add the onion, garlic, and ginger; cook until translucent. Add the broad bean chili paste and spice mixture, sauté until fragrant. Add the green bell pepper and celery; cook for 2 minutes. Stir in crawfish, Shaoxing wine, and soy sauce; cook for another minute. Pour in the heavy cream, and allow to thicken.

Divide the mixture between 4 (8-ounce) ramekins set on a rimmed baking sheet. Lay the puff pastry dough on a lightly floured cool surface. Dust the top of the dough with a little flour. Gently roll across the seams and bumps to even out the pastry, and cut out 4 (4 1/2-inch) circles. Brush the edges of the ramekins with egg. Place 1 circle over each and press to seal. Brush the tops and sides of the pastry with more egg. Bake for 20 to 25 minutes, until golden -rown. Serve immediately.

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