White sea urchins or “chadwons,” are an exceptional delicacy. They take the spotlight with this delicate Sino-Martinique ravioli, the perfect appetizer for a dinner party, unique and delicious. Jiaozis are a style of ravioli originally from China, like a dumpling, and are often steamed in a frying pan. Here is a recipe for a 100% homemade version using sea urchin eggs prepared and seasoned in the true Antilles tradition.
INGREDIENTS
For the jiaozi dough:
• 1.5 cups of flour
• 2 fluid ounces of boiling water
• 1 pinch of salt
For the filling:
• 9 ounces of sea urchin eggs
• 3 chives
• 2 heads of garlic
• 2 sprigs of thyme or 1 leaf of Indian borage (local thyme)
• 1 lime
• 1 small hot pepper
• Black pepper, oil
RECIPE
Start by making the jiaozi dough:
– In a bowl, mix the flour and the pinch of salt.
– Slowly add the boiling water mixing with chopsticks (or a fork) but leaving large lumps.
– Next work the dough with your hands. Shape it into a ball. If needed, add a little hot water in order to compress the dough.
– Knead the dough with your hands for about 5 minutes or until it becomes souple and smooth.
– Cover the dough with a damp dishtowel and let it rest for 30 minutes.
During this time, make the filling:
– Thinly chop the chives, garlic, and hot pepper.
– In a frying pan over a low fire, gently cook the garlic.
– Add the thyme, a bit of black pepper, and half of the chives; lightly fry the herbs.
– Add the sea urchin eggs. Save the juice for the sauce.
– Cook the sea urchin eggs slowly, mixing very delicately with a wooden spoon.
– Squeeze the juice from half a lime into the mixture, add the hot pepper, and cook over a slow fire for 10 minutes.
– Allow to chill while you are making the ravioli leaves.
Making the leaves for the ravioli:
– Knead the dough on a countertop covered with flour to form a tube about 1 inch in diameter.
– Smash it with the palm of the hand in order to obtain a small disk.
– Next, with the help of a rolling pin (a small one works better), spread the dough and create thin disks about 3 inches in diameter and ¼” thick.
– Put one disk in your left hand and add a teaspoon of the sea urchin filling in the center.
– Start by pinching one point in the center to seal the ravioli, then continue from the extremities to the center, trying to make it look pretty.
– Place your ravioli on a plate and make the next one.
– Continue until you have used all the dough.
– Cover the ravioli with a dishtowel while waiting to cook them.
Making the sauce:
– In the pan where you cooked the filling, add the juice from the sea urchins.
– Add the juice from the second half of the lime, the rest of the chives, and a tablespoon of oil.
– Cook for approximately 5 minutes on a low fire.
– If necessary add a little bit of water to collect all the cooking juice.
– The sauce should be a little thick; move it to a small bowl.
Time to cook:
– Put a small amount of oil into a large, anti-stick frying pan so that the ravioli do not stick to the bottom.
– Heat the oil over a medium flame.
– Add the ravioli to the frying pan. Cook them for 2 to 3 minutes.
– Then add 1.5 fluid ounces of water to the pan, cover, and let cook until the water is totally absorbed.
– Serve the ravioli hot, accompanied by the sauce.
Enjoy!
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