Thai Shumai Dumplings

Step 1: Roughly chop half of the prawns and place in a bowl with the pork and water chestnuts.

Step 2: Place the garlic and ginger in a food processor and chip until fine, then add the coriander, spring onion and remaining prawns and pulse until chunky and then add the cornflour, egg white, fish and soy sauces and pulse again to mix.

Step 3: Pour into the bowl with the pork and chunky prawns and mix well and season with freshly ground black pepper.

Step 4: If using wonton wrappers, snip of the corners of the squares so that they are more round and keep the wrappers covered with a tea towel so that they don't dry out.

Step 5: Place a wrapper in your hand and spoon one heaped tablespoon of the mixture into it and wrap the wrapper around the filling, so that its's pleated around it and the filling comes up nearly to the top.

Step 6: Tap it on the work surface, so that the bottom becomes flat, and run a knife across the top to smooth over, as you want it to be a tight, compact dumpling.

Step 7: Continue with all wrappers and filling, then place on a plastic tray.

Step 8: To make the fried garlic, add the oil and garlic to a small frying pan and cook for 1 to 2 minutes over low heat until golden.

Step 9: To make the sweet soy dipping sauce, combine all the ingredients in a bowl.

Step 10: Fill a pot or wok with a couple of inches of water and bring to a boil.

Step 11: Place some baking paper with holes cut through in the bottom of a bamboo steamer and arrange the dumplings, in batches, so that they are not touching each other, then cover and steam for 6 to 8 minutes.

Step 12: Place on a serving dish, scatter with the fried garlic and extra spring onions and serve with the dipping sauce.

Step 13: NOTE - If you're making the dumplings in advance, arrange on a tray lined with non-stick baking paper and top with more paper and cover in plastic a

Step 14: Wrap and refrigerate for up to 24 hours ahead of steaming and you can also freeze the dumplings raw and steam from frozen.