Called Asian/Cajun – it’s best of both worldsPublished 12:01am Saturday, February 9, 2013
Two big events are coming, the Chinese New Year on Feb/ 10 the year of the snake, and Mardi Gras on Feb. 12. Looking for food to combine both events, I found an interesting recipe in my new cookbook using shrimp in wonton wrappers and Andouille. Now that makes a good combination of flavors which I call Asian/Cajun. The food pundits are saying that Asia is the new Europe – whatever that means. We have just completed at trip to Vietnam and Cambodia (more about that next week) so I guess for us Asia is in! What we found in Saigon was a city getting very ready for the Lunar New Year, known there as Tet. The street decorations going up reminded me of a Mardi Gras parade. When we flew back into New Orleans we were greeted with beads as we deplaned; something I had not seen before. Everyone is ready to party.
This recipe uses store bought wonton wrappers, which make the recipe easy to do. Poaching the wontons in the broth directly saves time and makes the flavor penetrate the dough. The depth of the flavor of the Andouille and soy sauce will make people think you stayed in the kitchen all day. Have a happy Chinese New Year and Mardi Gras.
Taken from the cookbook, Southern Comfort, by Allison Vines-Rushing and Slade Rushing.
Shrimp Ravioli (Wonton Wrappers) in Andouille Broth
¼ cup soy sauce
12 cups water
3 pounds Andouille sausage, sliced 1/8 inch thick
½ pound shrimp
½ teaspoon ground white pepper
1 teaspoon fine sea salt
1 teaspoon chopped fresh ginger
1 teaspoon toasted sesame oil
¼ cup loosely packed cilantro leaves, chopped
2 bunches green onions (about 14 stems), white and green parts, thinly sliced
1 (12-ounce) package wonton wrappers
1 pound shiitake mushrooms, stems removed and reserved for another use, caps sliced
2 carrots, peeled and julienned
To make the broth, in a large saucepan, combine the soy sauce, water and Andouille. Bring to a boil over high heat. Once it comes to a boil, immediately decrease the heat to a slow simmer and simmer the broth for about 30 minutes.
Meanwhile, prepare the filling. Chop the shrimp finely and place in a small bowl. Add the white pepper, salt, ginger, sesame oil, cilantro, and half the green onions and mix all together until well combined. Using a tablespoon measure, scoop out 16 equal portions of filling. Roll the filling between your palms to form marble-size balls and place them on a plate. You can wet your palms with water periodically to keep the filling from sticking to your hands.
Remove the wonton wrappers from the package and place them on your work surface. Cover them with a slightly damp towel so they don’t dry out. Have a small cup of cool water nearly to use to seal the wrappers.
To assemble, place one wonton wrapper in the palm of your hand and place a ball of filling in the center. Dip one finger in the water and wet all edges of the wonton skin around the filling. Cover with a second wonton wrapper, cupping the ravioli in the palm of your hand, and pinch the edges of the ravioli closed with your thumb and index finger. Place the ravioli on another plate and continue until all the ravioli are assembled.
To cook the ravioli, return the Andouille broth to a boil and then immediately drop the ravioli into the broth, one by one. Add the mushrooms and carrots and return the broth to a simmer. Cook for three minutes, stirring occasionally to keep the ravioli from sticking together.
To serve, divide the ravioli among four bowls and top with the broth, sliced Andouille, and the vegetables. Garnish the dish with the remaining greens onions.