In a food processor, add the raw prawns and pulse until they are well chopped but still have a slightly chunky texture. Add the prawns to a bowl with the shredded cabbage, grated ginger, crushed garlic, spring onions and soy sauce. Mix well until combined.

Place a wonton wrapper on a clean surface or in the palm of your hand. Spoon about 2 teaspoons of the prawn filling into the centre of the wrapper.

Moisten the edges of the wrapper with water using your finger. Fold the wrapper diagonally to create a triangle shape, pressing the edges firmly to seal the wonton. Make sure there are no air pockets trapped inside. You can keep the wontons like this or pull the two side corners together and pinch in front.

Repeat the process with the remaining prawn mixture and wonton wrappers until all the filling is used.

Bring a large pot of water to a boil. Carefully drop the wontons into the boiling water and cook for about 3-4 minutes or until they float to the surface and the prawns are cooked through. Remove the cooked wontons from the water using a slotted spoon and set aside. Reserve about ½ cup of the cooking water.

Optional: add the sesame seeds to a small dry saucepan and gently toast for about 2 minutes until fragrant. Remove from the pan and set aside.

Add the sesame oil to the saucepan and heat over medium heat. Add the crushed garlic, chilli flakes, and cumin. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant. Remove the chilli oil from the heat and stir in the toasted sesame seeds, soy sauce and white vinegar. Set aside.

In the same pot of boiling water used for the wontons, blanch the pak choy or baby bok choy for 1-2 minutes until tender. Remove the greens from the water and divide between serving bowls.

To serve, divide the cooked wontons among serving bowls with the greens. Pour some of the reserved wonton cooking water into each bowl to create a broth.

Drizzle the chilli oil generously over the wontons and greens and garnish with spring onions. Serve hot and enjoy!