Mix all of the dipping sauce ingredients together in a small bowl then put into a nice dipping bowl.
Next, shell and de-vein the prawns then dice finely. Put your oil in a pan or wok and bring to a medium heat. Now add the prawns, garlic and ginger and sauté until the prawns just start to change colour, about one minute. (Don’t completely cook.) Now add the mushrooms, cabbage and arame and continue cooking for another minute until the cabbage wilts. Turn the heat off and add the sesame oil and sauces.
Separate 24 your wrappers and place them on a clean surface. Place a teaspoon of the filling in the centre of each. Dip your finger in water and moisten two adjacent sides, then fold into a triangle. Repeat process with remaining ingredients.
Place wontons in a bamboo basket on a piece of greaseproof paper and steam over a pot of simmering water for about 3 minutes. (Test one by inserting a sharp knife in the centre to check if prawns are cooked.)
Serve on a platter with the dipping sauce in the centre.