When wontons are boiled, not deep-fried, the result is like little soft pillows.
The dressing is inspired by sauces made in the Sichuan province of China – it has a wonderful balance of sweet, sour, salty and spicy, and the coriander, spring onion and ginger fill the sauce with lots of chewy, yummy bits!
Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside.
For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat.
Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
Next fill and shape the wontons.
Bring a large saucepan of water to the boil.
Drop wontons, in batches, into the water and cook for 2 minutes or until wontons are just cooked through.
To test the wontons you will need to remove one using a slotted spoon and cut it through with a sharp knife to see if the prawns are just cooked through.
Remove wontons with a slotted spoon and drain.
Repeat process with remaining wontons.
Arrange wontons on a platter and serve immediately drizzled with dressing.
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