Wonton soup with Sichuan red oil and black vinegar chilli sauce

1.For Sichuan red oil, combine oil and Sichuan peppercorns and stand at room temperature to infuse (8 hours or overnight). Combine infused oil and peppercorns with ginger, chillies, garlic, spring onion, star anise, cardamom, cassia and coriander seeds in a saucepan and place over low heat to infuse (1 hour; don’t let the oil get too hot), then set aside to cool. Place chilli flakes in a jar or bowl, carefully strain oil over, through a fine sieve (discard spices), season with 1 tsp sea salt flakes and set aside to infuse (at least 4 hours). Makes about 300ml. Sichuan red oil will keep refrigerated for up to 3 months in an airtight container.

2.For black vinegar chilli sauce, combine 2-3 tbsp Sichuan red oil with vinegar, soy sauce, ginger, sesame oil, sugar and garlic in a bowl, and set aside until required.

3.Mix pork, prawn, shiitake, spring onion, grated ginger, Shaoxing wine, sesame oil, egg and cornflour in a bowl to combine well and season to taste. Working with a few wonton wrappers at a time, keeping remaining covered with a teal towel, place ½ tablespoonfuls of mixture in the centre of each wrapper, brush edges lightly with water then fold to form a triangle, press edges to seal, pushing out any air. Bring 2 corners of the longest edge together, squeeze to seal, then place on a tray lined with baking paper, cover with a tea towel and repeat with remaining wrappers and filling.

4.Bring stock, soy sauce, julienned ginger and sesame oil to the simmer in a large saucepan over medium heat and season to taste.

5.Cook Chinese broccoli in a large saucepan of boiling salted water until tender and bright green (2-3 minutes), then drain.

6.Cook wontons in a saucepan of simmering water in batches until they float and are cooked through (2-3 minutes). Divide among serving bowls with Chinese broccoli and hot broth, spoon Sichuan red oil over and serve hot with black vinegar chilli sauce.