Prawn Pouches

• 24 wonton wrappers (or samosa patties)
• 24 spring onions, shoots
• oil (for deep frying)
• 1 12 cups prawns, shelled and deveined and washed thoroughly (300 g.)
• 10 button mushrooms, sliced
• 3 spring onions, chopped fine
• 1 stalk celery, chopped
• 1 tablespoon soya sauce (black if avlbl)
• 2 tablespoons garlic paste
• 2 tablespoons cilantro leaves, chopped
• 1 tablespoon fish sauce (I don't use this)
• 2 teaspoons black pepper (10 g)
• 2 teaspoons cornflour (10 g)
• 1 teaspoon ginger paste (5g)
• 3 green chilies, chopped (you can tone this down if you so wish)
• salt

1. Filling: Mix all ingredients together.
2. Pouches: Make 24 portions of the filling mix and put one portion on each wonton wrap.
3. Bring the four corners together and press together so that it resembles a pouch.
4. Tie each one in a spring onions shoot and deep fry in a wok till done.
5. (They should be golden and crisp) Serve with hot and sweet sauce.
6. Hot and sweet sauce: Mix 1 kg sugar, 500 ml vinegar, 50 g red dry chillies crushed, and salt to taste and simmer over medium heat stirring continuosly till half the quantity.
7. Cool and serve.

wonton wrappers, spring onions, oil, prawns, button mushrooms, spring onions, celery, soya sauce, garlic, cilantro, fish sauce, black pepper, cornflour, ginger paste, green chilies, salt

Taken from www.food.com/recipe/prawn-pouches-88271 (may not work)