Using a sharp knife, mince raw prawns. Add to a bowl with pork mince, spring onions minced ginger, soy sauce, Shaoxing wine, sesame oil, bouillon powder, whit pepper and corn flour.

Use chopsticks or a spoon to stir the filling mixture in one direction to combine everything together. Mince will look 'sticky'.

Make a C shape with the index finger and thumb of your non-dominant hand and lay a wonton wrapper on top. Add half a tablespoon of filling mixture into the centre of the wrapper and push down, bringing the wrapper around the filling. Clamp pointer and thumb together to seal the wonton in a bag shape. Repeat with remaining filling and wrappers.

To cook, bring a large pot of water to the boil. Drop in 10-12 dumplings at a time (depending on the size of the pot). When wontons float, cook for a further 2-3 minutes before scooping out with a slotted spoon, draining away excess water.

In a bowl, combine sesame paste, soy sauce, vinegar, sesame oil, minced garlic and chilli oil. Stir well to combine. Add warm water, one tablespoon at at time, stirring well in between to loosen the sauce to a dipping consistency.

To serve, spread spicy sesame sauce at the bottom of a serving plate. Top with freshly cooked wontons. Drizzle with additional chilli oil and sliced spring onions for garnish.