White rose dumplings (banh bao banh vac)

Step 1: Pound or pulse 9 oz raw peeled prawns to a coarse paste, keeping a few small chunks for texture. Mix with 2 ⅞ oz pork mince, 1 shallot, 1 spring onion, 2 tsp fish sauce, ½ tsp sugar and ¼ tsp ground white pepper, then chill while you make the dough.

Step 2: Mix 5 ½ oz rice flour, 1 ¾ oz tapioca starch and ¼ tsp salt in a bowl. Pour in ¾ cup boiling water while stirring with chopsticks until it forms shaggy clumps.

Step 3: When cool enough to handle, add 1 tbsp vegetable oil and knead for 5 minutes until smooth, soft and pliable like play dough. Add hot water a teaspoon at a time if it cracks.

Step 4: Roll the dough into a log, cut into 24 pieces and cover with a damp cloth. Common mistake: leaving the pieces uncovered dries the surface, and dry dough splits instead of pleating.

Step 5: Press one piece into a thin 7 cm round between your oiled fingers or two sheets of oiled baking paper. Put a heaped teaspoon of filling in the centre.

Step 6: Gather the edge up around the filling in small pinched pleats, leaving the top open so the filling shows like the heart of a flower. Press the base flat and set it on a lined, oiled steamer plate. Repeat with the rest, keeping finished dumplings covered.

Step 7: Steam over boiling water on a high heat for 8–10 minutes, in batches, until the wrappers turn translucent, the prawn is pink and the filling reaches 160°F/160 °F.

Step 8: Meanwhile, stir 1 ½ tbsp sugar into 6 tbsp warm water until dissolved and add 2 tbsp fish sauce, 1 tbsp lime juice and 1 red chilli.

Step 9: Lift the dumplings onto a plate with an oiled spatula, scatter with 4 tbsp crisp fried shallots and serve warm with the dip.