Crab dim sum, prawn wontons, duck spring rolls with tamarind and vegetable dipping sauces

Ingredients

For the duck spring rolls

• 300g/10½oz duck legs

• 1 star anise, lightly crushed

• 2 tbsp hoisin sauce

• 2 tsp honey

• 1 tbsp dark soy sauce

• 1 tsp finely chopped root ginger

• 12 small spring roll wrappers

• 50ml/1¾fl oz water

• 4-6 spring onions, finely shredded lengthways

• ¼ cucumber, julienned

• vegetable oil, for deep frying

For the crab dim sum

• 150g/5¼ white crabmeat

• 4 dried shiitake mushrooms, soaked in boiling water until soft, finely chopped

• 1 tbsp finely chopped spring onions

• 1 tsp grated root ginger

• 1 tsp sesame oil

• 1 tsp caster sugar

• 1 tsp light soy sauce

• 1 tsp Shaoxing rice wine

• ½ lime, juice only

• 12 dumpling wrappers

For the prawn wontons

• 100g/3½oz raw tiger prawns, finely chopped

• 50g/1¾fl oz minced pork

• 1 garlic clove, peeled, crushed

• 2 tbsp finely chopped fresh coriander

• 1 tsp sesame oil

• ½ tsp caster sugar

• 1 tsp dark soy sauce

• 1 tsp Shaoxing rice wine

• pinch dried red chilli flakes

• 12 square wonton wrappers

• 50ml/1¾fl oz water

For the tamarind dip

• 2 tsp cornflour

• 3 tbsp tamarind pulp

• 300ml/10½fl oz water

• 3 tbsp caster sugar

• 1 tbsp Shaoxing rice wine

• 1cm/½in piece root ginger, julienned

• 1 red chilli, seeds removed, julienned

• 1 clove garlic, peeled, sliced

• 1 tbsp light soy sauce

• 1 tbsp honey

• fish sauce, to taste

For the vegetable dipping sauce

• 1 carrot, peeled, julienned

• 3 spring onions, julienned

• 2cm/¾in piece root ginger, julienned

• 1 red chilli, seeds removed, julienned

• 100ml/3½fl oz rice vinegar

• 30g/1oz caster sugar

To serve

• 1 red chilli, seeds removed, julienned

• 1 spring onion, julienned