Prawn Gow Gees

• 250 g raw prawns, roughly chopped
• 4 spring onions, finely sliced
• 1 tablespoon grated ginger
• 2 tablespoons sliced water chestnuts, drained and chopped
• 3 teaspoons cornflour
• 2 teaspoons sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon caster sugar
• salt and pepper, to taste
• 30 wonton wrappers
• sesame oil, extra, for glazing

1. Mix the prawn meat, sprig onions, ginger and water chestnuts in a bowl. Put the corn-flour, sesame oil, soy sauce, sugar, salt and pepper in another bowl; blend to a smooth paste, then stir into the prawn mixture.
2. Work with one dough round at a time and keep the rest covered. Hold a dough circle in the palm of your hand (this will keep the pastry warm) and put a rounded teaspoon of filling in the centre. Bring up two sides to meet and press the edges to seal. Press the gow gee firmly down on the bench to make a flat base and twist both sides down to form a crescent. Brush very lightly with sesame oil. Place on an oiled baking tray.
3. Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the gow gees on the paper, spacing them well apart. (They may need to be cooked in batches.) Cover the steamer and cook over a pan of simmering water for about 8 minutes or until the dough is slightly puffy and translucent. Serve immediately with sesame oil mixed with soy sauce, if desired.

prawns, spring onions, ginger, water chestnuts, cornflour, sesame oil, soy sauce, caster sugar, salt, wonton wrappers, sesame oil

Taken from www.food.com/recipe/prawn-gow-gees-468515 (may not work)