Kylie's Little Black Book
Kylie Kwong has become synonymous with modern Chinese cooking in Australia.
As a third-generation Australian, she has drawn on her southern Chinese heritage to reinterpret Cantonese cuisine, combining the use of uniquely Australian ingredients with traditional Cantonese Chinese cooking methods and flavours.
The foundation of her cooking food is locally grown, organic and biodynamic produce, with a strong focus on Australian native bush foodsingredients. Kwong has long- championed local producers, especially those using ethical and sustainable production methods.
Her celebrated Chinese eating house Billy Kwong, in Sydney’s bustling Potts Point, is founded on collaborations partnerships with the local community and her favourite long-term suppliers and producers. From honey and herbs sourced from the roof top of nearby community service[AC1] The Wayside Chapel, to project[AC2] wines, spirits and beers from some of Australia’s most innovative winemakers, distillers and brewers, Billy Kwong celebrates unique Australian produce and fosters the spirit of collaboration. Her advocacy of sharing and sustainability extends to her involvement with community organisations including the Stephanie Alexander Kitchen Garden Foundation, Oxfam and Half the Sky Foundation.
Kwong’s professional cooking career began at Neil Perry’s modern Asian restaurant Wockpool in Sydney, where she was head chef for four years, followed by her time as head chef for restaurateur Bill Granger at his famous Sydney cafes bills and bills2.
Kylie's Restaurant - Billy Kwong
Steamed Prawn Wontons with Samphire, Ginger and Vinegar Dressing
Serve as a starter for four.
- 2 ½ tablespoons light soy sauce
- 2 tablespoons finely sliced coriander roots and stems
- 2 tablespoons finely diced ginger
- 2 tablespoons finely sliced spring onions
- 2 tablespoons finely sliced samphire
- 2 tablespoons kecap manis
- 2 tablespoons malt vinegar
- ¼ teaspoon chilli oil
- dash of sesame oil
- 9 uncooked medium, sized prawns about 300 g
- 1 tablespoon roughly chopped coriander leaves
- 1 tablespoon finely sliced spring onions
- 1 ½ teaspoons finely diced ginger
- 1 teaspoon shao hsing wine or dry sherry
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- ¼ teaspoon white sugar
- ¼ teaspoon sesame oil
- 16 fresh wonton wrappers about 7cm square
- Combine soy sauce, coriander, ginger, spring onions, samphire, kecap manis, vinegar and both oils and set aside.
- For the wontons, peel and devein prawns, then dice prawn meat – you should have about 150g diced prawn meat. Combine prawn meat with remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
- Next, fill and shape the wontons.
- Bring a large saucepan of water to the boil. Drop wontons, in batches, into the water and cook for 2 minutes or until they are just cooked. To test the wontons you will need to remove one using a slotted spoon and cut into with a sharp knife to see if the prawns are cook through. Remove wontons with a slotted spoon and drain. Repeat process with the remaining wontons.
- Arrange wontons on a platter ad serve immediately, drizzled with dressing.