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Prawn wonton dumpling, stir fried lettuce and sichuan pepper sauce
( SERVES 6 )

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1½ Ltr	Chicken stock
3 cloves	Garlic
2	Coriander root
1½ Tbsp	Peppercorns, Sichuan, roasted and ground
3 Tbsp	Balsamic vinegar
1 Tbsp	Dijon mustard
1 Tbsp	Cornflour
2 Tbsp	Water

Bring the stock to the boil and cook until it has reduced by half. Peel and smash the garlic and wash the coriander.
Add to the stock with the peppercorns, vinegar and mustard. Simmer for about 10 minutes.
Mix the cornflour and water, then whisk into the sauce and allow it to thicken slightly until it coats the back of a spoon. Strain through a fine sieve and set aside.
To make the dumplings, purée two-thirds of the prawn meat in a food processor until smooth.
Roughly chop the remaining meat and combine the two in a large bowl. Finely slice the spring onions and grate the palm sugar.
Add to the bowl with the soy sauce, fish sauce and sesame oil, then mix well.
Lay the wonton skins out on a bench and place a heaped teaspoon of filling in the centre of each one. Lightly brush the edges with water and top with the remaining skins.
Press the edges together to seal, pushing out any air. Cut into circles with a cutter.
Bring a saucepan of water to the boil, then cook the dumplings in a steamer basket for 5 minutes.
To stirfry the lettuce, heat the oil in a wok. Finely slice the garlic and cut the spring onions into 3cm lengths. Fry in the oil until fragrant and soft.
Cut the lettuce into 5mm-wide strips, then stirfry quickly in the wok until slightly singed. Remove from the heat and drain the lettuce.
Stir the coriander leaves through and pile the lettuce onto a large serving plate. Arrange the dumplings on top and spoon over the sauce.