1. Combine the chorizo and garlic in the bowl of a small food processor. Whiz until finely chopped. Add the prawns, sesame oil, kecap manis and chives and pulse to combine.
2. Place 1 tsp mixture in the middle of a wrapper, dip your finger into water and gently wet the edges of the dumpling wrapper, fold the wrapper in half over the ball and press the wrapper edges together to seal to form a tortellini shape. Repeat with remaining mixture and wrappers.
3. Heat the sunflower oil in a non-stick frypan over medium heat. Add the dumplings (you may need to cook in batches) and cook, flat side down for 1-2 minutes until dark golden.
4. Working quickly, add 100ml water to the pan and cover with a lid. Reduce heat to medium low and cook for cook for 5 minutes or until wrappers are tender and filling is cooked through.
5. Repeat with remaining dumplings. Serve the dumplings hot drizzled with a little extra kecap manis, sesame oil, sesame seeds, chilli and extra chives.
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