To make the wonton filling, sauté the shallots in a little oil until soft and lightly golden. Add the mushrooms, spring onion, ginger, sesame oil and NOMU Rub and fry until the mushrooms are cooked. Place in a mixing bowl and allow to cool before adding the mince, oyster sauce and cornstarch.

Lay out the wonton wrappers on your counter. Place a teaspoon of the filling mixture onto one side of a wrapper. Wet the edges with some water or egg white and fold over the other side to close. Press down firmly to seal the semi-circle. Next bring the two corners together so that they overlap slightly, pinch and twist slightly to keep them together. They should now look like an Italian tortellini. Repeat with remaining wrappers and filling. Alternatively, place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

In a large heavy-based pot, combine the prepared Chicken Stock, soy sauce, rice wine, ginger and chilli and bring to a boil. Simmer for 10 minutes to allow the flavours to infuse. Remove the ginger and the chilli and add the wontons.

The wontons are cooked when they rise to the surface. Serve immediately in bowls garnished with sliced spring onion.

Tip: Wonton wrappers can be bought at Asian markets.

You can make the wontons ahead of time. Dust with a little flour and freeze in a single layer on a baking tray. Once frozen, they can be placed into bags and stored in the freezer until needed. Alternatively, buy ready-made wontons.