Instructions: Peel prawns.

Mince the ingredients for the filling together in a food processor, reserving some spring onions for garnish.

Place about 1 tsp of the filling in the center of a wanton skin, then bring the corners together at the top and pinch to seal into small parcels.

Cut the Chinese cabbage into fine strips (chiffonade).

Pour the stock, soy and rice wine into a saucepan and bring to the boil, then add the Chinese cabbage and wontons and simmer gently for 2-3 minutes.

Thicken slightly with the cornflour. Season with salt, pepper, and a pinch of cayenne pepper and serve hot with finely sliced spring onions as garnish.

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