Thai Prawn Dumplings

For the crispy garlic oil, place the oil in a small saucepan over medium-high heat. Add the garlic while the oil is still heating up. Wait for the garlic to sizzle and then keep stirring the garlic to make sure it colours evenly. Cook the garlic until it turns a light golden colour, then pour the oil and garlic into a heatproof bowl. The garlic will continue cooking and will turn a darker caramel colour soon after you pour it out of the saucepan. Allow to cool.

To make the nahm jim sauce, use a mortar and pestle to pound the garlic, chillies, coriander roots and salt to a fine paste. Stir through the sugar, fish sauce and lime juice. Transfer to a small bowl and set aside until ready to serve.

To make the dumpling filling, take two-thirds of the prawns and finely mince them with a knife. Place in a large bowl. Take the remaining one-third of the prawns and dice into small pieces (about ½ cm cubes). Add these to the bowl. Then add the chicken stock, cornflour, salt, sugar and pepper. Use chopsticks or a fork to vigorously mix the filling until the texture becomes very 'sticky'.

To make the dumplings, place a heaped teaspoon of filling into the centre of a wonton wrapper. Moisten the edges with water and pleat and press the edges together so they enclose the filling. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).

When ready to serve, bring a large saucepan of water to the boil. Cook the dumplings for about 2-3 minutes or until cooked through. Drain and place on a serving plate. Drizzle with garlic oil. Spoon over the nahm jim sauce and then scoop out some crispy garlic bits to sprinkle on top. Serve warm.