Step 1

Preheat oven to 180°C. Grease a baking tray and line with baking paper.

Step 2

For the prawn and chilli oil, spread prawn heads and shells across prepared baking tray and roast for 25 minutes or until cooked through and crisp. Using a mortar and pestle, pound heads and shells until coarsely crushed. Transfer crushed heads and shells to a saucepan, add sunflower oil and place over low heat. Cook until oil starts to simmer, then remove from heat and stand for 1 hour to infuse. Strain through a fine sieve into a bowl. Add all remaining ingredients and stir to combine.

Step 3

To make the filling, combine all ingredients with 1 1/2 tsp prawn and chilli oil in a bowl, stirring until well combined.

Step 4

To make the dumplings, place a wonton wrapper on a work surface and place 2 tsp filling in centre. Brush wonton edges with a little water, then fold over into a triangle and press firmly to seal. Bring the corners of the long folded edge into the centre, brush with water and press together. Transfer to a tray dusted with extra corn starch and repeat with remaining wonton wrappers and filling.

Step 5

Bring a large saucepan of water to the boil. In batches, add wontons and cook for 3 minutes or until cooked through.

Step 6

Using a slotted spoon, transfer wontons to a bowl and toss in 1/4 cup (60ml) prawn and chilli oil (remaining oil can be stored, covered and chilled, for up to 1 week; drizzle over noodles, rice dishes and fish or scallops). Serve immediately, scattered with extra sesame seeds, shallots and coriander.