• In a mixing bowl, add in chopped prawns, minced chicken, 2 chopped spring onion, 1pcs 1-cm grated ginger, 1 clove chopped garlic, 1 tsp white pepper, 4 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp cornstarch, ½ tsp salt and ½ tbsp sugar. Mix until well combined.

• Take a wonton sheet and place 1 tsp filling in the middle.
• In a small bowl of water, dip your finger and wet the perimeter of the wonton sheet.
• Start by folding the corner nearest to you over to the opposite corner to make a triangle. Next, take the other 2 corners and overlap it. Gently press on the overlapped corners to seal the dumpling.

| There are many ways to fold wontons, you can also leave it as a triangle wonton for a simpler style

• Place each dumpling on atray or plate with parchment paper. Set aside until ready to cook.

| Ensure that there are no air pockets in the dumpling to prevent wontons from unraveling when cooking

• In a pot, add 1 L chicken stock, the remainder of ginger, ikan bilis and 2 smashed garlic cloves and bring to a boil.
• Once soup has been boiling for 10 minutes, remove ikan bilis, garlic and ginger. Season to taste with salt.

• In a separate pot, boil enough water for cooking wontons. Once boiling, slowly add in wontons and stir it occasionally.

| Stirring the wontons in water will prevent it from sticking to each other

• Let it cook for 2 to 3 minutes, until wonton skins are slightly translucent.

| Dip cooked wonton in with chili padi and soy sauce for a spicy kick