• 

  canola oil

  100 g
• 

  dried chilli flakes

  1 tbsp
• 

  peeled raw prawns

  350 g
• 

  cold water to cover
• 

  fresh coriander leaves only

  2 sprigs
• 

  caster sugar

  2 ½ tsp
• 

  Chinese black vinegar

  20 g
• 

  tamari

  30 g
• 

  water

  30 g
• 

  canned bamboo shoots drained

  50 g
• 

  fresh ginger

  10 g
• 

  cornflour

  1 tsp
• 

  sea salt

  1 - 2 pinches
• 

  pork fat, minced (optional)

  50 g
• 

  oyster sauce

  2 tsp
• 

  sesame oil

  1 tsp
• 

  Shaoxing wine

  2 tsp
• 

  ground white pepper

  1 pinch

Dumpling wrappers

• 

  wheaten flour (see Tips)

  125 g
• 

  tapioca starch plus extra to dust

  60 g
• 

  sea salt

  1 pinch
• 

  boiling water

  125 g
• 

  canola oil

  20 g
• 

  water to steam

  600 g
• 

  fresh coriander leaves only, to garnish