Filling: Dice the lobster meat into small pieces. In a large mixing bowl, combine the lobster with corn starch, minced ginger, 1 egg white and salt and pepper. Mix well.

Dumpling Wrapper: Put 150g flour in a large bowl and add 80g water. Using a wooden spoon, a pair of chopsticks or your fingers, stir the flour and water together until a shaggy ball of dough starts to form. It should be lumpy yet well-mixed (no dry spots of flour); it's a cohesive ball but not a smooth one; it sort of looks like the inside of a soft pillow. Use your hands to gather the dough together incorporating any remaining flour. Then dig into the dough with your fingers in a claw-like motion. The dough should feel slightly tacky but not damp, it should not stick to your fingers. Take the dough out of the bowl and knead it on a hard flat surface for 2 to 3 minutes. After several minutes of kneading, it will form into a smooth ball of dough. Place the dough into the bowl again, cover and let the dough rest for 15 minutes. Remove the dough from the bowl and knead it again a few times, then shape into a ball. Return the dough back to the bowl, cover it, and let it rest again for at least 30 minutes. Place the dough on the table, rolling out the dough until it is about 1 1/2 inches in diameter. Cut out 5x small pieces, each weighing about 10 grams. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc, about 1 1/2 inches in diameter and lightly dust each disc with flour. Use a rolling pin and roll it over the entire surface of the disc, ensure that the center is slightly thicker than the edges so the filling doesn't break through the wrapper easily. Dust some flour over the dough, set it aside and cover it with a dry towel.

Wrapping Dumpling: Take a dumpling wrapper and lightly wet the edge with water. Place 1 tbsp (10-15g) of lobster filling in the center of the wrapper. Fold dumpling in half to completely enclose the filing. Press the edge with your fingers to ensure it's tightly sealed.

Prawn Consommé: Preheat oven and set temperature at 250 degrees C, place prawn heads in the oven and cook for 20 mins. In a large pot, sautée diced onion, carrot and celery, until it's brown, then add prawn head and chicken stock. Bring to boil, use low heat and simmer uncovered for a further 45 minutes. Line a large sieve over a bowl with a muslin cloth. Through the hole in a raft carefully spoon the broth into the sieve allowing it to drip through. Leave to cool, cover and chill until required.

To Finish: Set deep fryer to 180 degrees. Loosen egg noodles and cook in a deep fryer until crispy and golden brown, then set aside. Place dumplings in a steamer basket and steam for 6 minutes. Heat up prawn consommé and add shimeji mushroom.

To Serve: In a deep bowl, pour 150ml of consommé then place 3 dumplings in the center of the bowl. To garnish break a small piece of crispy noodles and add a selection of Flowerdale Farm Edible Flowers and Snow Pea Tendrils.