Wonton noodle soup

Step 1: Put 6 ¼ cups chicken stock, ½ oz dried shrimp, ⅔ oz fresh ginger and the flounder powder (if using) in a pot. Bring to the boil, then simmer gently, uncovered, over a low heat while you make the wontons.

Step 2: Mix 9 oz raw prawns, 5 ½ oz minced pork, ½ tsp salt, ½ tsp sugar, 1 tsp toasted sesame oil, ¼ tsp ground white pepper and 1 tsp cornflour in a bowl. Stir hard in one direction for 1–2 minutes until the mixture is sticky and holds together. Wash your hands and board after handling the raw pork and prawns.

Step 3: Put a heaped teaspoon of filling in the centre of each of the 28 thin wonton wrappers. Dampen the edges with water, fold into a triangle, press out the air, then gather the edges around the filling like a little purse. Keep finished wontons under a tea towel.

Step 4: Strain the broth, discarding the shrimp and ginger, and return it to the pot. Season with 1 tbsp fish sauce and the rest of ¼ tsp ground white pepper, then keep it at a gentle simmer.

Step 5: Bring a large pot of unsalted water to a rolling boil. Blanch 7 oz choy sum or pak choi for 1 minute until bright green, lift out and set aside.

Step 6: Cook the wontons in the same water in two batches, stirring once so they don't stick. Once they float, give them 1–2 minutes more, until the prawns are pink through the wrapper and the pork inside is no longer pink (160°F / 160 °F). Cut one open to check the first batch. Don't crowd the pot; the water stops boiling and the wrappers turn soggy before the filling is cooked.

Step 7: Divide the wontons among four warmed bowls.

Step 8: Loosen the 9 oz thin fresh egg noodles and cook them in the boiling water for 20–30 seconds, then dip them in cold water and back into the boiling water for 10 seconds; this gives the classic springy bite.

Step 9: Drain the noodles well, pile them on top of the wontons, add the greens and ladle the hot broth around the side. Scatter with chives and serve with chilli oil.