Heat a wok over high heat, then add 2 tablespoons of oil. Stir fry the garlic, green onion and shallots briefly, then add the chicken and stir-fry until it is almost cooked through. Stir in everything else except the wonton wrappers, then take the wok off the heat and let the filling cool.

Divide the cooled mixture between the wonton wrappers, then wet the sides of the wrappers and scrunch up the tops. Alternatively, you can divide the filling between 8 wonton wrappers, wet the outside edges and apply the other 8 on top. Hence, you have ravioli shapes, or put 8 diamond ones on top of 8 square ones (so rotate them a bit) and fold the pointy edges around each other. You can choose whichever wonton shapes you prefer.

Heat a couple of inches of oil to about 370 degrees Fahrenheit and deep-fry a few wontons at a time, sliding them into the oil carefully so it doesn’t spatter. Deep-fry them until golden, then drain on paper towels.