Barramundi & Prawn Wonton

Barramundi Scampi Dumplings

We’d like to share the recipe of one of our best dishes. Did you know that “wonton” literally means “swallow cloud” because when they are cooked, the dumplings float in the broth like small clouds.

Barramundi & Prawn Wonton


  • 1 kg Barramundi meat
  • 500 g prawn meat
  • 1 bunch garlic chives, finely chopped
  • 2 inch ginger piece, micro-planed
  • 50 ml soy
  • 40 ml sesame oil
  • Pinch of salt
  • Yellow wonton skins
  • Water for sticking


Roughly chop everything except wonton skins, and mix in a bowl. Run through fine blade in mincer, if you do not have a mincer, pulse in the food processor until just minced, do not over work.

Place into a bowl and work with your hands, slapping the mince around until the protein from the prawn becomes sticky. Place 2/3 of a tbsp of mixture into the centre of the wonton skin. Use a pastry brush to put a little water around all the edges of the wonton skin. Pick it up between your fingers and fold opposing corners together over fish mix making a square wonton with four sides.

Cook for three minutes in slightly salted water.

Serve with red vinegar, light soy and chopped hot chilli mixed together.

Remember, if it's too much hardwork, you know where to find us to indulge. wink

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Leave a comment



Please note that all booking(s) after 3pm are allocated a 1 hour and 45min seating time.

If it is a Friday or Saturday and you wish to book for this evening please call the restaurant on (03) 9639 5777.

For groups of 8 and above, or if your preferred time is not available online, please call the restaurant on (03) 9639 5777