Instructions: Peel the mango remove the two lobes of flesh from the stone then finely julienne the flesh. Place in a bowl with the shallots fish sauce lime juice and caster sugar stir well then scatter the coriander leaves on top. Peel the shell from the prawns but keep the tail intact then mix the prawns with the ginger.

Lay the wonton wrappers on a worktop 4 at a tirne and put a prawn in the centre of each with a coriander stem alongside it.

Brush one side of the wrappers with eggwash then fold the unbrushed side over the prawn and gently but tightly roll them up.

Repeat until all the prawns are in their sleeping bags.

Heat at least 5em of oil in a wok or deep fryer. When it reaches 180C the usual temperature for deepfrying add the prawns.

Cook only as many at a time as will comfortably fit into the pan.

Fry for 1 minute then turn and cook for a further 30 seconds.

Dont overcook them or theyll become dry and tough.

Remove from the pan and drain on absorbent paper.

Repeat until all the prawns are cooked. Mix the coriander into the mango salad and serve with the prawns.

If you cant get wonton wrappers you could fry the prawns in batter or crumb them.

A green mango is not an unripe mango but one that is only ever eaten green when it is crunchy and tart. Youll have to buy it from a Thai food store. A good substitute would be a mixture of finely julienned sour apple and carrot.

Serves 4

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