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Preheat oven to 190°C/170°C fan forced. Grease a 24-hole mini muffin pan.
Finely chop the prawn and place in a medium bowl. Add the garlic, ginger, shallot and oyster sauce, and mix well to combine.
Line the muffin pan holes with the wonton wrappers. Evenly divide the prawn mixture among the holes. Bake for 12-15 minutes or until the wrappers are golden brown and the prawn mixture is cooked through. Stand in the pan for 5 minutes.
Meanwhile, to make Sizzling chilli dipping sauce, place the shallot, garlic, sesame seeds, vinegar and oyster sauce in a small heatproof serving bowl. Heat chilli oil and peanut oil peanut oil in a small frying pan over medium heat until sizzling. Pour the oil mixture over the shallot mixture and stir to combine.
Arrange the dumpling cups on a serving platter with the dipping sauce. Sprinkle with sesame seeds, to serve.
Watch our step-by-step video below to see how to make our prawn dumpling cups recipe.