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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. 


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


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.



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