Ingredients

a dash	sesame oil
2 tablespoons	malt vinegar
2 tablespoons	Sweet Soy Sauce
3 tablespoons finely slices	spring onion
3 tablespoons finely chopped	ginger
3 tablespoons finely chopped	coriander
3 tablespoons	light soy sauce
10 uncooked	prawns
1 teaspoon	Oyster Sauce
a pinch	white sugar
16 pieces	wonton wrappers

Instructions

For the wontons, peel and de-vein prawns. Note that most supermarket provide this service for free. Dice the prawn meat.

Combine the prawn meat with 1 tablespoon coriander, 1 tablespoon ginger, 1 tablespoon spring onion, 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, a pinch of white sugar, and dash of sesame oil, in a bowl, cover and refrigerate for 30 minutes.

Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons coriander, 2 tablespoons ginger, 2 tablespoons spring onions, 2 tablespoons sweet soy sauce, 2 tablespoons malt vinegar, and sesame oil in a bowl and set aside.

Next, place a rounded teaspoon of the wonton filling in the centre of a wonton wrapper and shape the wontons.

Steam the wonton for 15 minutes until it is cooked. To test the wontons you will need to remove one and cut into it with a sharp knife to see if the prawns are cooked through.

Heat oil in a pan fry, high heat. Put bottom side of the wontons into the pan fry so the bottom side of the wontons is brown and crunchy.

Arrange wontons on a platter or on top of noodles and serve immediately, drizzled with dressing. Enjoy.