Honey Garlic Crawfish Fries

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Honey Garlic Crawfish Fries is a unique and flavorful dish that combines the sweetness of honey, the savory taste of garlic, and the succulent texture of crawfish, all served over crispy fries.

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Appetizer / Main Course
Method: Frying / Sautéing
Cuisine: Fusion
Diet: Seafood

Ingredients:

• For the Fries:
  • 4 large potatoes, cut into fries
  • Oil for frying
  • Salt to taste
• For the Crawfish Topping:
  • 1 pound cooked crawfish tails, peeled
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 teaspoon sriracha or hot sauce (optional)
  • 2 tablespoons chopped green onions for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions:

1. Prepare and Fry Potatoes: Wash and cut the potatoes into fries. Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the potatoes in batches until golden brown and crispy, about 10-15 minutes per batch. Drain on paper towels and season with salt.
2. Cook Crawfish: In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the crawfish tails and cook for 2-3 minutes, or until heated through.
3. Make Honey Garlic Sauce: To the skillet, add honey, soy sauce, and sriracha (if using). Stir well to coat the crawfish. Cook for an additional 2-3 minutes until the sauce is bubbly and slightly thickened.
4. Assemble the Dish: Place the crispy fries on a serving platter. Top with the honey garlic crawfish. Garnish with chopped green onions and sesame seeds.
5. Serve: Serve immediately, ensuring the fries maintain their crispness when topped with the hot crawfish.

Notes:

• You can adjust the level of spiciness by increasing or decreasing the amount of sriracha or hot sauce.
• This dish is best enjoyed fresh but can be reheated in an oven for best texture results.
• For an extra touch of flavor, consider adding a sprinkle of Cajun seasoning to the fries

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