Crispy wontons recipe

• 150 g (5.3oz) raw tiger prawns (optional)
• 1 handful Chinese chives
• 3 Chinese mushrooms (soaked in hot water overnight)
• 1 clove garlic
• 1 handful of coriander
• 2 spring onions
• 2 leaves of Chinese leaf
• 15 -20 wonton pastries
• 2 tbsp light soy sauce
• 1 pinch sugar
• 1 cup sesame oil to cover

1. Finely chop the vegetables and place in a large prep bowl, then finely dice the prawns (if using) and add to the prep bowl.
2. Season with soy sauce, a pinch of sugar and cover with sesame oil.
3. Mix well.
4. Lay out your wonton pastries on a flat surface.
5. To assemble: place 1 tsp filling in the centre of the pastry.
6. Using the tip of your finger wet all sides of the pastry with cold water.
7. Fold bottom corner over the filling to the top corner and press pastry down to seal all sides (to form a triangle).
8. Holding the base of the filling with your thumbs, pull the 2 corners of the triangle towards each other, overlap the ends and then press together to form a `trough' shape.
9. Set aside and fold all wontons the same way.
10. Deep fry the wontons at 180C until golden brown.
11. They usually start to float once cooked as there will be air inside the parcels.
12. Serve with sweet chilli sauce on the side.

prawns, handful chinese chives, chinese mushrooms, clove garlic, handful of coriander, spring onions, chinese leaf, wonton pastries, soy sauce, sugar, sesame oil

Taken from www.lovefood.com/guide/recipes/19130/crispy-wontons-recipe (may not work)