Instructions: Finely dice the prawns and place them in a bowl. Stir in the next 5 ingredients and the egg white. Season with salt and pepper and mix well.

Place a wonton on a board. Put about 1 tsp of the filling just above the center of the wrapper. With a pastry brush, moisten the edges of the wrapper with a little of the egg yolk. Bring the bottom of the wrapper up over the filling. Press gently to expel any air, then seal neatly in a triangle.

For a more elaborate shape, bring the 2 side points up over the filling, overlap the points and pinch the ends firmly together. Space the filled wontons on a large baking sheet lined with waxed paper, so that they do not stick together.

Half-fill a large pan with water. Bring to simmering point. Add the filled wontons, a few at a time, and simmer for 2-3 minutes. The wontons will float to the surface and when they are cooked and ready to remove, the wrappers will be translucent and the filling cooked.

Remove the wontons with a large slotted spoon, drain them briefly, then spread them on trays. Keep warm while cooking the remaining wontons.

Make the dressing by whisking all the ingredients together in a bowl. Divide the warm wontons among 4 serving dishes, drizzle with the spicy dressing and serve garnished with a handful of cilantro leaves.

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