Wantan mee

Step 1: Mix 9 oz minced pork, 4 oz raw prawns, 1 tbsp light soy sauce, 1 teaspoon of the 1 tsp toasted sesame oil, ½ tsp ground white pepper and 1 tsp cornflour, and stir hard in one direction for 1 minute until sticky. Keep raw meat away from other food and wash the board afterwards.

Step 2: Put a teaspoon of filling in the centre of each of the 24 wonton wrappers, wet the edges, fold into a triangle and press out the air, then pinch the two side corners together. Keep them under a damp cloth.

Step 3: Whisk 4 tbsp shallot oil, 3 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar and the rest of the 2 tsp toasted sesame oil in a bowl and divide it between 4 serving plates.

Step 4: Bring 1 litre chicken stock to the boil with ½ tsp salt in one pot and a large pot of unsalted water to a rolling boil in another.

Step 5: Drop the wontons into the simmering stock over a medium heat and cook for 4–5 minutes, until they float, the wrappers are translucent and the filling feels firm. Cut one open: the pork must be cooked through with no pink (160°F/160 °F).

Step 6: Blanch 10 ½ oz choy sum in the big pot of water for 1 minute until bright green; lift out with a slotted spoon.

Step 7: Cook one portion of 14 oz thin fresh egg noodles at a time in the same water for 30–40 seconds, lift out with a strainer, rinse under the cold tap for 5 seconds, then dip back into the boiling water for 10 seconds. A common mistake is cooking all the noodles at once: the water cools, they turn soft and sticky.

Step 8: Shake off the water and toss each portion straight into the sauce on its plate until glossy and evenly brown.

Step 9: Top with slices of 10 ½ oz char siu (Chinese roast pork) and the greens, and scatter with spring onions. Serve the wontons in bowls of the hot stock alongside, with pickled green chillies.