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Semolina's Spicy Thai Crawfish

Thursday, November 6, 2003

Crawfish Pasta with a twist of Thailand *full credit to Semolina restaurant of Louisiana

http://www.semolina.com

Ingredients
Thai Curry Sauce Ingredients: 
2 tablespoons butter
3 tablespoons flour
1 cup chicken stock
1/4 cup coconut milk
1/2 teaspoon salt
3 tablespoons sriracha sauce
1 teaspoon tamarind paste
3 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon fish sauce

Dish Ingredients: 
1 tablespoon oil
1/4 cup tomato, diced
2 tablespoons raisins
1/4 cup onion slivers
1/4 teaspoon garlic
3/4 cup Thai Curry Sauce
1/4 pound fresh crawfish tails
10 ounces cooked angel hair pasta
1/4 cup carrot sticks
1 tablespoon cilantro leaves
2 tablespoons basil slivers
crushed red pepper

Method
Curry Sauce Directions: 
Make a light roux with the butter and flour. Slowly add the chicken stock and bring to a boil. Cook until the sauce is thickened. Add the remaining ingredients and cook until the sauce is the texture of melted ice cream.

Dish Directions: 
Sauté the first five ingredients until the onions are lightly browned. Add the sauce and the crawfish. Pour over angel hair and top with carrot sticks, cilantro, basil and red pepper.

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