Instructions: Place the chicken breast, 5 oz of the prawn tails, the ginger, and spring onions in a food processor and process for 2-3 minutes. Add the egg, oyster sauce and seasoning and process briefly. Set aside. Place 8 wonton wrappers at a time on a surface, moisten the edges with cornflour paste and place 1/2 tsp of the chicken and prawn mixture in the center of each. Fold them in half and pinch to steal.

Simmer in salted water for 4 minutes. Bring the chicken stock to the boil, add the remaining prawn tails and the cucumber and simmer for 3-4 minutes. Add the filled wontons and simmer for 3-4 minutes to warm through. Garnish with the spring onion, coriander and diced tomato and serve hot.

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