Instructions: Finely dice prawns. Finely slice cabbage and spring onions.

Combine all the ingredients for filling in a large bowl and mix well. Let stand for 30 minutes, frequently tossing flavourings through the meat and vegetables.

Spoon teapoons of pork mixture onto center of each wonton wrapper, gather the sides of wrapper around filling, pleating edges together to form a small parcel.

Repeat with remaining mixture and wrappers.

Put into deep hot oil, and fry until golden brown and cooked through, approximately 5 minutes. Remove and drain on absorbant paper.

Makes about 50.

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