Make the Filling: In a medium bowl, combine the minced pork, finely chopped prawns, spring onions, 1 tbsp light soy sauce, Shaoxing wine, 1 tsp sesame oil, ginger, garlic, cornflour, white pepper, and ¼ tsp sugar. Mix everything together vigorously with a spoon or your hands in one direction for about a minute. This helps create a slightly springy, well-bound texture.

Set Up Your Folding Station: Lay out a few wonton wrappers on a clean, dry surface. Have your bowl of filling nearby, along with a small bowl of water for sealing.

Fill and Fold the Wontons: Place about 1 teaspoon of filling in the centre of a wrapper. Be careful not to overfill, as this can cause them to burst. Dip your finger in the water and lightly wet two adjacent edges of the wrapper. Fold the wrapper over to form a triangle, pressing firmly around the filling to squeeze out any air pockets and seal the edges. What works best for me is to then dab a tiny bit of water on one corner of the triangle, and bring the other corner over to meet it, pressing them together to create the classic ingot shape. Place the finished wonton on a tray lined with baking parchment. Repeat with the remaining wrappers and filling.

Prepare the Dipping Sauce: While you're folding, or just before frying, whisk together all the dipping sauce ingredients in a small bowl. Set aside.

Heat the Oil: Pour the neutral oil into a wok or a medium, deep saucepan to a depth of about 4-5 cm. Heat the oil over a medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, you can test it by dropping a small piece of wonton wrapper into the oil; it should sizzle immediately and turn golden in about 30 seconds.

Fry the Wontons: Carefully lower 5-6 wontons into the hot oil, making sure not to overcrowd the pan. Fry for 2-4 minutes, turning them occasionally, until they are a deep golden brown and beautifully crisp. The filling should be cooked through.

Drain and Serve: Use a slotted spoon or spider strainer to remove the cooked wontons from the oil. Let them drain on a wire rack rather than on kitchen paper – this helps them stay crispy all over. Repeat the frying process with the remaining wontons. Serve them immediately with the dipping sauce on the side.