Ingredients
300g scallops
300g raw tiger prawns
2 garlic cloves, minced or very finely chopped
100g water chestnuts, chopped into small cubes
2 tbsps light soy sauce
2 tsps dark soy sauce
2 tbsps shoaxing rice wine
10g chinese chives (or ordinary)
½ tsp ground white pepper
1 packet fresh wonton wrappers
Cornflour to dust
Chiu chow chilli oil to serve

Equipment needed
Wok
Bamboo steaming basket
Liner (optional)

Method
Take the scallops and prawns and chop with a knife until sort of minced, it is fine to have some more finely chopped, the difference in texture is nice. You can pulse this in a food processor but go slowly, you want it minced not pureed.

Put into a bowl and add the garlic, water chestnuts, soy sauces, rice wine, chives and white pepper and mix through.

Get a small bowl of water.

We find that this is easier to hold in the cup of your hand while you fill and fold but, do whatever you find easiest.

Take 1 wonton wrapper and put 1 heaped tsp filling in the centre of the wrapper.  Dip your finger in the water and just go around the edges of the wrapper.  Take the bottom corner and fold up to the top corner so you have a triangle.  Seal your little package by pressing along each of the sides.  With the top of your triangle point up, take a little water and fold the left side over the right side, stick together.

Take a bowl that is taller than the wontons ideally and dust the bottom with cornflour. Put each of your little parcels in the bowl as you make them.  Cover with cling film and put to one side until you want them.

Boil your kettle and get out your wok.  Line the bottom of each basket with a liner and put the wontons in so that they are a little spaced apart, my baskets can take 6-8 per layer.  If you have more than one basket, just put them on top of each other.  Put the lid on the top basket. 

Put the basket into the wok and pour the boiling water into the bottom.  You want enough water to come half way up the first basket. Put the heat on medium high and cook for around 8 minutes, keeping an eye on your wok so the water does not all cook away.

After 8 minutes, take a wonton and cut in half, if all of the prawns are pink, they are cooked.

Serve the wontons with chiu chow chilli oil drizzled over the top or with a master stock broth.