225 g (8 oz) raw prawns, peeled and deveined
115 g (4 oz) white crabmeat, picked over
4 canned water chestnuts, finely diced
1 spring onion, finely chopped
1 small green chilli, seeded and finely chopped
l.25 ml (1/2 tsp) grated fresh root ginger
20 - 24 wonton wrappers
1 egg, separated
salt and freshly ground black pepper
coriander leaves, to garnish
for the spicy dressing
30 ml (2 tbsp) rice vinegar
15 ml (1 tbsp) chopped pickled ginger
90 ml (6 tbsp) olive oil
15 ml (1 tbsp) soy sauce
45 ml (3 tbsp) chopped coriander
30 ml (2 tbsp) finely diced red pepper
1. Finely dice the prawns and place them in a bowl. Add the crabmeat, water chestnuts, spring onion, chilli, ginger and egg white. Season with salt and pepper and stir well.
2. Place a wonton wrapper on a board. Put about 5 ml (1 tsp) of the filling just above the centre 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 the wrapper neatly in a triangle.
3. For a more elaborate shape, bring the two 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 greaseproof paper, so that they do not stick together.
4. Half fill a large saucepan 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. When ready the wrappers will be translucent and the filling should be cooked. Remove the wontons with a large slotted spoon, drain them briefly, then spread them on trays. Keep warm while cooking the remaining wontons.
5. Make the coriander dressing by whisking all the ingredients together in a bowl. Divide the wontons among serving dishes, drizzle with the dressing and serve garnished with a handful of coriander leaves.
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