Prawn wontons

Dough

• 100 g water
• 1 egg
• ¼ tsp salt
• 280 g plain flour
• cornflour, for dusting

Peanut sauce

• 100 g hot water, plus extra 50 g if needed
• 20 g piece fresh ginger, peeled
• 2 garlic cloves
• 30 g peanut oil
• 100 g raw peanuts
• 30 g light soy sauce
• 2 tsp brown sugar
• 2 tsp Shaoxing wine
• 1 tsp chilli powder

Chilli oil

• 1 garlic clove
• 20 g dried chilli flakes
• 100 g vegetable oil
• ½ tsp sea salt flakes

Wontons

• 50 g eschalots (approx. 2)
• 30 g piece fresh ginger, peeled and cut into slices (1 cm)
• 2 garlic cloves
• 350 g raw prawns, peeled, deveined and tails removed
• 40 g canned water chestnuts, drained
• 1 tsp fish sauce
• ½ tsp ground white pepper
• 1 tsp Chinese five spice
• 1 tbsp cornflour
• vegetable oil, for greasing
• 500 g water, plus extra for brushing
• 20 g raw peanuts, cut into pieces, for garnishing
• 4 spring onions/shallots, cut into thin slices, for garnishing