Prawn and king salmon dim sims with salmon roe
The humble `dimmie' is transformed into a multicultural seafood delicacy by Cheong Liew, chef at the Botanical.
Photo: Rebecca Hallas
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- 20 sheets of wonton skin (beetroot and carrot pictured but you can use regular ones)
- Salmon roe (about 20 teaspoons)
- Chervil, finely chopped for garnish
- For the meat mixture
- 240g prawn meat
- 240g pork meat
- 150g fresh king salmon fillet
- For the seasoning
- 1/2 tsp smoked paprika
- 10g salt
- 30g sugar
- 20g sesame oil
- 20g tapioca starch
- 10g white pepper
Cut all meats into small half centimetre cubes. Place the pork and prawns in a mixer using the dough attachment and mix for 3 minutes. Add seasoning and mix for a further 2 minutes.
Add the diced salmon to the mixture and blend together with your hands. Place your index finger and thumb together to form a circle shape. Press the wonton sheet into the circle to form a small pouch, with the edges sticking up. Fill the pouch with the meat mixture so that it comes to a little more than full. Squeeze your thumb and finger together so that the pouch draws together around the top without fully closing.
Repeat this process until the all wonton skins are used. Put the dim sims into a bamboo steaming basket and steam for 6 minutes. Spoon the salmon roe onto the dim sims and serve.