Prawn and Pork Relish with Fried Wonton Skins

Pork and prawns work well together here, as they do in so many Chinese and Thai dishes. The fat in the pork gives the dish moistness while the prawns add a lot of flavour. The addition of some chopped tea-smoked oysters at the end is an inspired touch, and scallops will add yet another dimension.

This delicious little curry is fantastic in pastry cups as an appetiser and is equally good with just a bowl of rice.