Put the crawfish, egg white,green onions, cilantro, soy sauce, sambal, garlic and sesame oil in a food processor and pulse two or three times to finely chop. Do not puree.

Working 1 dumpling at a time, place 1 tablespoon of the filling the center of each wrapper. Lightly wet the edges of the wrappers with water. Fold in half, forming a semicircle and crimp the edges. Repeat until you have filled all of the wrappers.  Place the finished dumplings on a parchment-lined baking sheet and cover with a damp cloth.

Heat the coconut oil in a large non-stick skillet over medium-high heat, when hot add the dumplings to the pan in batches. Cook the dumplings until they are golden brown and the wrapper begins to blister, about 1 to 2 minutes per side. Add 1/4 cup of water to the pan, cover and cook, shaking the pan regularly until all of the water has evaporated, about 5 minutes. Remove the lid and cook the dumplings for another minute on each side just to crisp. Transfer the dumplings to a serving platter and cover with aluminum foil to keep warm. Repeat with the remaining dumplings.

Serve hot with the Spicy Orange Sauce.

To make the Spicy Orange Sauce, combine all of the ingredients in a bowl, whisk well and set aside until ready to use.

Yield: 1  cup