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4 pounds quartered onions
4 pounds quartered tomatoes
12 ounces sliced ginger root
8 ounces cilantro stems
12 star anise pods
8 pounds live crayfish, deveined
1/2 cup Kikkoman Soy Sauce
4 teaspoons red chili paste
salt, as needed
1/4 cup peanut oil
1/4 cup Kikkoman Sesame Oil
1 1/2 pounds sliced stemmed shiitake mushrooms
4 teaspoons minced garlic
24 wonton wrappers, each cut into 4 triangles
3 pounds baby spinach or julienned bok choy
1 1/4 pounds julienned carrots, blanched al dente
To make Crayfish Broth: In large stockpot, combine onions, tomatoes, ginger, cilantro and star anise; cover with 12 quarts cold water. Bring to a boil; add crayfish. Return to a boil; reduce heat and simmer 15 minutes, skimming off any foam from top. Strain broth; reserve crayfish.In a clean pot, bring broth to a boil; reduce heat and simmer until liquid is reduced to 6 quarts of flavorful broth. Add soy sauce and red chili paste; season with salt. Shell crayfish tails; chill shelled crayfish and broth separately until needed. (Yield: 24 cups broth and 3 cups crayfish tails)
To make Sauteed Mushrooms: In large saute pan, heat peanut oil and sesame oil over high heat until hot. Saute mushrooms until browned; remove from heat. Stir in garlic. (Yield: 3 cups)
For each serving, to order: In small saucepan, bring 1 cup Crayfish Broth to a boil. Add 2 tablespoons Sauteed Mushrooms, 4 wonton triangles (1 at a time), 1/2 cup spinach and about 2 tablespoons julienned carrots. Simmer until wonton triangles are cooked. Add 2 tablespoons crayfish tails. Pour into soup bowl.
Recipe by Chef Susan Spicer, Bayona, New Orleans, LA
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.