1Using a a sharp knife, start by making a few slashes on wonton pastry to prevent the pastry from puffing up during frying. In a small saucepan, heat a few inches of vegetable or coconut oil on medium flame, until it reaches 190ºC or 375ºF. Reduce heat to low-medium, and fry slit wonton pastry (one at a time) for a couple of minutes, turning every few seconds, until golden brown. Set aside to drain and cool on a kitchen towel.

2To make sauce, place fermented bean curd in a bowl and mash using the back of a spoon. Next, add sweet bean paste (or hoisin), chili broad bean paste, brown sugar, chili flakes and 2 tablespoons water. Stir well and set aside.

3In a large bowl, whisk together all purpose flour + water (or sourdough discard), mung bean flour, chinese five spice, sea-salt and another 3/4 cup water. Whisk until smooth, and add more if necessary, to achieve a smooth spreadable consistency.

4Chop spring onion and coriander leaves - set aside.

5Heat a large non-stick skillet or cast iron pan on medium flame. Once hot, reduce heat to low, pour 1/2 cup (or less) batter in the center of the pan and spread in a smooth concentric motion (as shown in the video), until very thin like a crepe.

6Crack an egg on the crepe and spread evenly all over, using the back of a spoon. Sprinkle black sesame all over. Spray lightly with oil. Let the crepe cook and crisp up for a few minutes, then flip.

7Brush prepared sauce sparingly all over along with some chili sauce if you like, sprinkle spring onion greens and coriander all over.

8Crack a couple of crispy wontons along the center, fold the sides in and over the crackers.

9Cut into two using a sharp bench scraper and serve hot.