Instructions: Chop the spring onion and water chestnuts in a food processor then add the pork and sauce and process to a reasonably smooth paste Use a narrow pastry brush dipped in water to moisten a square 2cm in from the edge of the wonton wrapper.

Place a small spoonful of the filling in the centre of the wrapper.

Gather the edges of the pastry together pinching together on the moistened area to enclose the filling then fan out the tops.

Stand the prepared parcels on a floured plate.

Heat the deep oil until a slight haze appears over the surface and then reduce the heat slightly.

Fry the parcels about six at a time until the pastry is golden brown.

Remove the parcels with a flat wire strainer and drain them on a rack covered with absorbent paper.

Serve hot with sweet chilli sauce best cooked and eaten immediately Hint. Water chestnuts are most commonly available canned packed in water. They can be whole or sliced. After opening they can be stored in water for up to a week but you will need to change the water daily. They add crispness and a slight sweetness to stir fries vegetables noodles and savoury stuffings.

Makes 30

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