Prawn and Ginger Wontons

• 250 g PHILADELPHIA Cream Cheese, softened
• 2 tablespoons finely chopped pickled ginger
• 2 tablespoons sweet chilli sauce
• 1 spring onion, finely chopped
• 24 wonton wrappers
• 24 large green prawn cutlets
• 1 egg yolk, beaten
• oil, for deep frying
• sweet chilli sauce, extra, for serving

1. COMBINE the PHILLY, ginger, sweet chilli sauce and spring onion.
2. Lay wonton wrappers on a board.
3. Divide PHILLY mixture between each then top with a prawn.
4. BRUSH egg yolk around the edge of a wonton wrapper then wrap to enclose the prawn, leaving just the tail exposed.
5. Press edges down firmly.
6. Repeat with remaining prawns and wrappers.
7. HEAT the oil in a deep fryer or wok then cook wontons in batches until golden and cooked through.
8. Drain on paper towel then place on a serving platter with a bowl of sweet chilli sauce for dipping.
9. Serve immediately.
10. HANDY TIP: Wonton wrappers are also known as wonton skins.

philadelphia cream cheese, pickled ginger, sweet chilli sauce, spring onion, wonton wrappers, green prawn, egg yolk, oil, sweet chilli sauce

Taken from www.kraftrecipes.com/recipes/prawn-ginger-wontons-123716.aspx (may not work)