1.

Mix the prawns, pork, garlic, ginger, spring onions, soy sauce, oyster sauce, Shaoxing wine, sesame oil and white pepper until sticky. Lay out a few wrappers at a time, add a teaspoon of filling to the middle, wet the edges and bring all four corners together. Scrunch the wrapper into a loose, wrinkled pouch and set aside on a floured tray while you make everything else.

1.

Thinly slice a couple more shallots and heat a shallow layer of oil in a pan. Fry gently until golden and crisp, then lift onto kitchen roll to drain and dry. Leave to one side.

1.

Warm the neutral oil in a pot and fry the finely diced shallots until soft. Pour in one tin of coconut milk and let it bubble and reduce until thickened. Add the red Thai curry paste and cook until the oil begins to split from the paste. Add the second tin of coconut milk and the chicken stock, then stir in the torn kaffir lime leaves, fish sauce and palm sugar. Let it simmer gently for around 20 minutes. Remove the lime leaves, finish with lime juice and fold through the chiffonaded Thai basil.

1.

Char the pak choi in a very hot pan with a little oil, cut-side down, until caramelised and softened.

1.

Now cook the dumplings so they’re hot when served. Bring a pot of lightly simmering water to the boil and drop them in. They take 4–5 minutes and will float when cooked. Lift them out and go straight into serving bowls.

2.

Add the charred pak choi, pour over the hot curry broth and garnish with crispy shallots, spring onion, coriander, chilli and extra Thai basil.