The Eight is Sydney’s largest Chinese restaurant, specialising in modern fusion and traditional Chinese cuisine with a focus on live fresh seafood. Part of the award-winning Zilver Restaurant group, The Eight has been a finalist for several awards, the most recent being the 2012 Australian Small Business Champion Awards.
They’ve been kind enough to share their secret to the perfect seafood Dim Sim- happy eating!
The Eight Seafood Dim Sim
Ingredients
- 20 wonton wrappers
- 1/4 pound of ground pork
- 18 medium sized tiger shrimp (minced)
- 20 medium sized tiger shrimp (whole, for topping)
- 2 onions, chopped finely
- 4 cloves of garlic, chopped finely
- 4 slices of ginger, chopped finely (optional)
- 4 Shiitake mushrooms (diced)
Marinade
- 2 tbsps light soy sauce
- 1 tsp sesame oil
- 2 tsps Chinese Shaoxing Wine (Chinese Rice Wine)
- 2 tsps sugar
- 2 tsps corn starch
Preparation
- Soften the mushrooms by soaking in hot water for 20 to 30 minutes
- Squeeze out any excess water.
- Cut off the stems.
- Soak the shrimps in warm, lightly salted water for 5 minutes and pat dry.
- Mince the mushrooms, shrimps and onion.
- Combine with the ginger and the pork, and stir in all of the marinade.
- Mix the filling ingredients thoroughly.
- Lay a wonton wrapper in front of you. Wet the edges.
- Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.
- Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
- Lastly, add one whole prawn on top.
- Steam over boiling water for 10 minutes until the filling is cooked through.
The Eight is located on the top floor of Market City. 9-13 Hay St, Haymarket.
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