In a bowl, combine the prawns with the egg white, ¼ teaspoon of the salt, the tapioca and bicarbonate of soda and place in the refrigerator to marinate for one hour.

To make the spiced vinegar, toast the spices in a small, dry frying pan over medium heat until fragrant. Add 200ml water and bring to the boil. Boil until reduced by half. Set aside to cool. When cool, strain and discard the spices. Stir in the remaining ingredients and set aside.

Heat the grapeseed oil in a small saucepan over medium heat and cook the garlic chives for one minute then scrape them into a bowl to cool.

Take the prawns from the refrigerator and coarsely dice one-third of them. Finely chop the remainder of the prawns into a mince. Mix the prawn and chicken mince together and combine them by repeatedly throwing the mixture against the inside of the mixing bowl. It will become a sticky, cohesive mass.

Finally add the garlic chives, sesame oil, sugar, remaining salt, the fish sauce, soy sauce and white pepper. Thoroughly mix these ingredients through the mince.

To make the dumplings, place a rounded teaspoon of the filling in the centre of a wonton wrapper. Dip your finger in water and moisten the bottom edge of the wrapper. Fold the wrapper in half towards you to enclose the filling. Press to seal.

Fold the sealed edge of the wonton back on itself then lightly moisten one corner of the folded edge with water. Finally, taking the two ends in your fingers, bring them together with a twisting action, and press them firmly to join. Repeat with the remaining filling and wrappers.

Cook the dumplings in batches for four minutes in a large saucepan of boiling water. Remove them with a slotted spoon and drain. Serve immediately with some spiced vinegar spooned over the top.