For the Filling

• 125g/4½oz raw prawns, shelled and deveined
• 4tablespoons finely chopped bamboo shoots
• 1teaspoon finely chopped spring onion (white part only, save the rest for the soup)
• 1 teaspoon cornflour
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon sesame oil
• ½ teaspoon dry sherry
• A pinch of white pepper

For the Wontons

• 20—25 wonton skins (can be found in Asian supermarkets or bought online)

For the Smoky Bacon Broth

• 200g/7oz smoky bacon
• 1teaspoon salt
• A pinch of sugar
• 1 litre/1¾ pints cold water

Mince the prawns and mix with the rest of the filling ingredients. You can make the filling up to a day in advance and keep it in an airtight container in the fridge. Moisten the edges of one of the wonton skins with a little water and place a teaspoon of filling into the centre. Twist to seal the edges — the wonton should resemble a money bag. Repeat until all the filling is used.

Put the smoky bacon, salt, sugar and water into a pan over a medium heat and bring to the boil. Reduce the heat and simmer for 30 minutes, then pour the liquid through a fine sieve to remove the bacon and little bits.

Bring the strained broth to a simmer again and add the wontons. Cook for 5 minutes. Divide the soup and dumplings between your bowls and garnish with finely sliced spring onions and a drizzle of soy sauce. For a spicy kick, serve with chilli sauce.

If you’re having this as a light lunch, add some roughly sliced pak choi or other green leafy vegetables of your choice to the broth at the same time as cooking the wontons.