(Thanks to Dean from https://www.foodworkscookeryschool.co.uk/)
For the sweet soy sauce
For the sui-mei (dumplings)
For the sweet soy sauce, mix all the sweet soy sauce ingredients apart from the chilli in a small, non-reactive saucepan over a medium heat. Stir until it thickens (add a splash of water to dilute if necessary) and bring to the boil. Remove the pan from the heat and stir in the chilli. For the sui-mei, mix together the prawns, shiitake mushrooms, pork mince, egg white in a bowl. Season with salt, freshly ground black pepper and sesame oil. Lay the wonton wrappers out on a flat surface (or place one in the palm of your hand) then take a small spoonful of the pork and prawn mixture and place it into the middle of the wrapper. Push the mixture down and pull the four corners of the wrapper together to make a parcel. Repeat with the remaining filling mixture and wonton wrappers. Prepare a bamboo steamer over a pan of simmering water. Place each dumpling onto a slice of carrot in the bamboo steamer (this will stop the dumplings sticking to the steamer). Cover with a lid and steam for 7-10 minutes, or until the pork and prawns are completely cooked through. Meanwhile, for the fried garlic, heat the oil in a frying-pan over a high heat and, when it's very hot, add the garlic. Fry for 30 seconds or until golden-brown but not burnt. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. To serve, arrange the sui-mei onto two small serving plates and garnish with chives and fried garlic. Drizzle with the chilli oil and serve with the sweet soy sauce in dipping bowls alongside.