purée the prawns, finely chop the chives and ginger then combine with the oil, pepper, oyster sauce, sugar & vinegar. Set this aside in the fridge until the dough is ready.
In a bowl, combine the wheat and tapioca flour, once mixed, add the oil and boiling water and mix, the flour should turn watery and opaque, keep mixing until a sticky dough is formed.
after around five mins of mixing add a further tablespoon of tapioca flour, this will make the dough less sticky and controlable. knead this dough for a further two/three mins.