Young’s Palace’s strange flavour chicken wonton with two sauces

For chilli sauce, whisk ingredients, 1 tsp fine sea salt and 50ml water in a jug to combine. Set aside. Chilli sauce will keep refrigerated for up to 1 week in an airtight container; bring to room temperature before serving.

Whisk sesame sauce, 80ml water and 1/3 tsp fine sea salt in a jug to combine. Set aside. Sesame sauce will keep refrigerated for up to 1 week in an airtight container; bring to room temperature before serving.

For filling, mix ingredients and 1 ¼ tsp fine sea salt in a bowl to combine.

Working with a few wontons at a time, keeping remaining covered with a tea towel, place 2 tsp of filling in the centre of each wrapper, brush edges lightly with water then fold to form a triangle, press edges to seal, pushing out any air, then place on a tray lined with baking paper, cover with a tea towel and repeat with remaining wrappers and filling.

Cook wontons in a large saucepan of boiling water until they float and cooked through (2-3 minutes). Drain.

Spoon sesame sauce onto the base of shallow bowls. Arrange dumplings on top, drizzle with chilli sauce and scatter with spring onion and sesame seeds to serve.