Prawn & Ginger Dumplings with Roast Chilli Oil

1. To make the chilli oil, place the chilli flakes, 5 spice powder, garlic, sesame seeds and bay leaf into a heat proof bowl.
2. Heat the oil until nearly smoking, then carefully pour over the chilli mixture. Mix with a metal spoon while the oil is hot so everything cooks evenly.
3. Once cool, remove the bay leaf and place into a jar. The longer the oil sits, the more fragrant it will get.
4. Place all the dumpling filling ingredients in a bowl, and mix well.
5. Place the won ton wrappers on a clean tea towel. Place 1 heaped teaspoon of the mixture in the centre of the wrapper. Brush the outside of the wrapper with a little eggwash.
6. Fold the dumpling over to form a triangle shape, ensuring that no air is inside. Place a little egg on one corner of the dumpling, and bring it around to meet the other side, (this will form a collar on the dumpling and allow the sauce to sit in the pocket). Repeat with all the dumplings and keep under a clean damp cloth.
7. Bring a large, wide-based frying pan of salted water up to a gentle simmer. Slide the dumplings into the pan and gently poach for 5-6 minutes, occasionally moving around to ensure they do not stick.
8. Remove with a slotted spoon and place into a shallow serving bowl. Drizzle with chilli oil* and reserved coriander sprigs.

*Chili oil will last up to 2 weeks room temperature, or up to 2 months refrigerated.