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Habanero Poppers
6 fresh Habanero peppers
1/2 cup crawfish tails, chopped
1/2 cup crumbled bleu cheese
1 cup Panko Japanese breadcrumbs
1 large egg
2 tablespoons water
1/4 cup AP flour
Oil for cooking
Wearing plastic gloves cut peppers in half and remove membrane and seeds without tearing pepper flesh. Mix egg and water, whisking to make an egg wash. Mix crawfish and bleu cheese together then stuff each half pepper until stuffing runs out. Roll in flour, then the egg wash and finally in the breadcrumbs and fry until golden brown. 5-7 minutes.
6 fresh Habanero peppers
1/2 cup crawfish tails, chopped
1/2 cup crumbled bleu cheese
1 cup Panko Japanese breadcrumbs
1 large egg
2 tablespoons water
1/4 cup AP flour
Oil for cooking
Wearing plastic gloves cut peppers in half and remove membrane and seeds without tearing pepper flesh. Mix egg and water, whisking to make an egg wash. Mix crawfish and bleu cheese together then stuff each half pepper until stuffing runs out. Roll in flour, then the egg wash and finally in the breadcrumbs and fry until golden brown. 5-7 minutes.