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1
In a saute pan, heat the olive oil.
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2
When the oil is hot, add the carrots, cabbage and crawfish.
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3
Season with salt and pepper.
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4
Saute the mixture for 2 minutes.
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5
Add the shallots and garlic and saute for 1 minute.
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6
Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts.
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7
Season with salt and pepper.
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8
Bring a pot of salt water to a boil.
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9
Spoon a tablespoon of the filling in the center of each wonton wrapper.
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10
With water, slightly wet the edges of each wonton.
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11
Bring one corner of the wrapper to the other, forming a triangle, seal the edges tightly.
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12
Poach 1/2 of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float.
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13
Remove from the water and drain.
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14
Bring the pot of water back to a boil and poach the remaining wontons.
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15
In a saute pan, heat the 1 tablespoons of olive oil.
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16
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.
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17
Add the remaining oil and continue to pan-fry the remaining wontons.
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18
To assemble, spoon 1/4 cup of the sauce in the center of each plate.
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19
Arrange 6 wontons in the center of the sauce.
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20
Garnish with long chives.
