Tiger prawn and scallop dumplings recipe by Chef Craig Will

Ingredients

• 1 packet gow gee dumpling wrappers (see note)
• Micro coriander and micro purple radish, to serve
• Coriander flowers and purple society garlic flowers, to serve
• 75 gm dried prawns (see note)
• 25 gm dried scallops (see note)
• 15 dried long red chillies (about 8gm)
• 375 ml (1½ cup) vegetable oil
• 100 gm green-lip abalone, cleaned and diced
• 2 golden shallots, finely chopped
• 10 garlic cloves, finely chopped
• 50 gm prosciutto, finely chopped
• 2 long red chillies, seeds removed, finely chopped
• 5 gm roasted shrimp paste (see note), crumbled
• 80 ml ( ⅓ cup) palm sugar syrup
• 175 gm uncooked peeled extra-large tiger prawns, cleaned
• 75 gm scallops (about 4), cut into 5mm dice
• 3 tsp Shaoxing wine
• 2 tsp sesame oil
• 2 tsp cornflour
• 1 tsp caster sugar
• ¼ tsp ground white pepper
• ¼ cup thinly sliced chives
• 2 spring onions, very thinly sliced into rounds
• 20 gm finely grated ginger
• 100 ml vegetable oil
• 60 ml (¼ cup) each light soy sauce
• 60 ml (¼ cup) Chinkiang vinegar
• 130 gm (½ cup) XO sauce (see above)
• 1 tbsp caster sugar