Prawn and chive wanton broth

1.Line a baking tray with baking paper. Combine prawn, chives, water chestnuts and oyster sauce in a bowl. Season. For each wonton, place a wrapper on a flat surface. Top with a heaped teaspoon of prawn mixture. Brush edge of wrapper with water. Fold wrapper over filling to enclose, forming a triangle. Brush two small corners with water; fold over. Press edge to seal, forming a tortellini shape. Place on prepared tray. Cover with a clean damp tea towel.

2.Combine crumbled stock cubes, soy sauce, ginger and 1.25 litres (5 cups) water in a large saucepan. Bring to the boil over a high heat. Reduce heat to moderately low; simmer, uncovered, for 5 minutes. Add wontons; simmer, uncovered, for 3 minutes or until wontons are cooked and float to the surface.

3.Add choy sum to pan; simmer for 1 minute or until it wilts. Using a slotted spoon, transfer choy sum and wontons to serving bowls. Remove and discard ginger. Ladle hot broth into bowls. Serve topped with extra chives and chilli.