DIRECTIONS

Combine soy, coriander, ginger, spring onions, white sugar, vinegar and both oils in a bowl and set aside.

For the wontons, peel and devein prawns, then dice prawn meat, you should have about 150 g (5oz) diced prawn meat. Combine prawn meat with remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.

Next, fill and shape the wontons.

Bring a large saucepan of water to the boil. Drop wontons, in batches, into the water and cook for 2 minutes, or until they are just cooked. To test the wontons, you will need to remove one using a slotted spoon and cut into it with a sharp knife to see that the prawns are cooked through. Remove wontons with a slotted spoon and drain. Repeat process with remaining wontons.

Arrange wontons on a platter and serve immediately, drizzled with dressing.

Filling & Shaping Wontons

1. Place a rounded teaspoon of the filling in the centre of a wonton weapper.
2. Dip your finger in water and moisten the bottom edge of the wrapper.
3. Fold the wrapper in half, toward you, to enclose the filling.
4. Press lightly to seal.
5. Hold the wonton lengthways between your hands with the folded edge facing down.
6. Fold the sealsed edge of the wonton back on itself then lightly moisten one corner of the folded edge with water.
7. Finally, taking the two ends in your fingers, bring them together with a twisting action, and press them lightly to join.
8. Repeat with remaining filling and wrappers.