Mr Wong’s has not only snared Best New Restaurant and two chefs hats in the Good Food Guide, it also scored one of chief reviewer Terry Durack’s ten best dishes of the year. It was >> my favourite too << and I am able to share the recipe with you.
The dim sum come from a separate kitchen which deliver sublime prawn har gau, steamed barbecue pork buns and steamed cod and shrimp roe dumplings along with the prawn siu mai, fat with seafood, then topped with white scallop and flying fish roe.
Scallop and Prawn Siu mMi
Recipe by Eric Koh
Preparation 10 minutes plus resting time
Cooking 10 minutes
300g raw prawns, peeled and chopped
¼ teaspoon sesame oil
Sea salt and white pepper
1 egg white
2 teaspoons cornflour
1 tablespoon (20ml) vegetable oil
100g round wonton wrappers
5 scallops, trimmed, halved and roe removed
5 teaspoons Lumpfish roe, to garnish
1. Place prawns, sesame oil, salt, pepper, egg white and cornflour in a bowl. Add vegetable oil and stir to combine. Cover and store in the fridge for 1 hour to allow flavours to blend.
2. Place wonton wrappers on clean bench. Place a teaspoon of prawn filling in the middle. Place a teaspoon of prawn filling in the middle. Place half a scallop on top and fold the sides of the wonton up to form the shumai.
3. Place in a steamer for 10 minutes. Top each with ½ teaspoon lumpfish roe before serving.
Read my review of the restaurant >> here <<
Lyndey Milan, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she been instrumental in changing the way Australians think and feel about food and wine for over thirty years.