Ingredients

Prawn Wontons

• 24 tiger prawns, peeled
• 24 medium spring roll wrapper
• 2 eggs beaten
• Oil for deep frying

To Serve

• Sweet and Sour Sauce

Method

1. Prawn Wontons: Remove the spring roll pastry from the freezer 30-60 minutes before using. Cover the pastry with a slightly damp tea towel (to prevent them drying). Place one spring roll sheet out on a work top. Place a prawn in the centre of the pastry, diagonally. Dampen the edges of the pastry with the egg. Fold the pastry in half so as to create a triangle sealing in the prawn. Press the edges together. Fold over the longest length of the triangle with the prawn in the centre over twice, so that you have a small triangle at the top. Brush a little egg 2.5 -3cm along either side of the length of either side of the pastry. Fold 2.5-3cm up towards the triangle, pressing them down to seal (see diagram). Set aside while you repeat this with the rest of the prawns.
2. To Cook: Heat some oil in a deep fryer or wok to 180°C-190°C. Cook three or four wontons at a time until crispy and golden brown (around 2 minutes) remove them from the oil and drain on kitchen paper. Keep the wontons warm in a warm oven while you cook the rest.
3. To Serve: Serve with a bowl of sweet and sour sauce.