In a large bowl, combine 11 oz minced chicken, 3 1/2 oz minced prawn, 1 3/4 oz raw prawns, finely chopped, 2 garlic cloves, minced, 1 thumb-sized piece of fresh ginger, minced, and 1 tbsp Thai curry paste. Add 1 tbsp fish sauce, 1 tsp oyster sauce, 1/2 tsp sesame oil, 1 tsp sugar, 2 tbsp cornflour, 1 egg, 1 spring onion, finely chopped, 1/3 oz fresh coriander, roughly chopped, 1 pinch salt, and 1 pinch black pepper. Mix well until everything is evenly incorporated. Cover and refrigerate for 15 minutes to let the flavours develop.
Lay a wonton wrapper flat on a clean surface. Place a heaped teaspoon of filling in the centre. Dampen the edges lightly with water, then gather the wrapper up around the filling, pleating and crimping the edges as you go to form a snug parcel. Repeat until all the filling is used.
Using a pastry brush, lightly coat the top and sides of each dumpling with 2 tbsp neutral oil, for brushing. This helps them steam without sticking and gives a light sheen.
Bring a wok or large pot of water to a rolling boil. Line a bamboo or metal steamer basket with parchment paper or lightly oiled foil. Arrange dumplings in a single layer, leaving a little space between each. Place over the boiling water, cover, and steam for 8–10 minutes until cooked through and the wrappers are translucent.
Transfer dumplings to a plate immediately. Top with crispy fried garlic and a drizzle of garlic oil. Serve with 3 tbsp sweet chilli sauce, to serve on the side.
Notes:
Tips: Keep unused wonton wrappers covered with a damp cloth so they don’t dry out. For extra flavour, add a splash of soy sauce to the steaming water. Dumplings can be assembled ahead and refrigerated (uncooked) for up to 4 hours. Leftover filling also works great as a stir-fry with rice noodles.
