Chop the shrimp into a fine mince with a sharp knife. Place in a bowl with salt, white pepper, sesame oil, ginger, chicken stock, cornstarch, and spring onion. Mix vigorously for 2-3 minutes until the mixture becomes sticky and firm.

Place a tablespoon of filling in the center of a wonton wrapper. Moisten edges with water. Fold into a triangle, pressing to expel air. Bring the two points of the long edge together, moisten and press. Repeat with remaining filling and wrappers. Refrigerate or freeze until ready to cook.

Combine all spicy red oil sauce ingredients in a small bowl.

Bring a large pot of water to a gentle simmer. Cook wontons in batches for 3-4 minutes until cooked through (8-10 minutes if frozen). Drain and transfer to a bowl. Spoon over the spicy red oil sauce and sprinkle with sesame seeds.