Start with the filling. Combine pork mince and king prawn in a bowl with garlic, ginger, leek, Chinese cabbage, spring onions, chives, light soy, shaoxing wine, oyster sauce, sesame oil, white pepper, salt, sugar, and MSG.

Mix to combine thoroughly, then pick up and throw mixture into the bowl a few times to build up the texture.

Add 1 tsp of the filling to the center of a wonton wrapper, wet two edges, and close to form a triangle. Wet the two corners and fold together, pressing to seal. Set aside in a cool place.

For the crispy chilli oil, finely slice one shallot and 10 cloves of garlic.

Add 500ml neutral oil to a pot and add in the shallots. Fry till golden and crisp, then remove. Add garlic to the same oil and repeat. Add blanched peanuts to the same oil and repeat - set all crunchy bits aside.

In the same oil, add in ginger, garlic, star anise, cinnamon stick, coriander seed, and bay leaves - leave to infuse on medium heat for about 15 minutes then strain and remove aromatics.

To a metal bowl, add gochugaru, sichuan peppercorn powder, chilli flake, sugar, sea salt, and MSG - mix with black vinegar.

Heat infused oil to 375°F, then carefully add ladle by ladle to seasonings and stir. Keep adding till desired consistency, then add in all your crunch. Store in a jar.

Add your wontons to simmering water and cook for 4-5 minutes.

Add some chilli crisp to a bowl, along with black vinegar and your wontons straight from the water. Top with more chilli oil, black and white sesame seeds, and spring onion.