Peel and finely slice the garlic and the shallots.
Heat a large saucepan and add the sunflower oil. When the oil is hot, add the shallots and sweat for one minute until translucent. At this stage add the garlic and cook for a further minute. After a minute, add the sweetcorn to the pan and mix well. Add the white wine and reduce. When it is reduced, add the chicken stock and the butter and bring to the boil.
When the soup is boiling, remove it from the heat and place the mixture into a blender. Blend the soup until it is silky and smooth.
When the soup is smooth, return it back into the pan and add the seasoning.
Keep the soup aside ready to serve.
Peel the shallot and garlic. Combine all the ingredients and place into the food processor. Pulse the mixture quickly to form a rough paste.
Place a teaspoon of the paste in the center of the won ton pastry. Pull each corner towards the center to form a sack type shape. Squeeze the tops together tightly to prevent them opening whilst they are cooking.
Place the won tons into a steamer and cook for 3 minutes.
Finely slice the chilli which is for the garnish.
Serve the soup piping hot. Finish it with two wontons and a sprinkling of the chilli slices
«If you are using a stainless steal steamer, it may stick so cook the wontons on a small circle of baking paper to prevent them from sticking.»