•  500g pork mince
•  300g peeled green (raw) prawns (shrimp), deveined and chopped
•  1 spring onion (eschalot), chopped
•  1 small red chilli, chopped
•  1 teaspoon grated ginger
•  ¼ cup chopped coriander (cilantro) leaves
•  ½ teaspoon sesame oil
•  ¼ cup (60ml) soy sauce
•  ¼ cup (60ml) oyster sauce
•  25 wonton wrappers
•  ½ cup (125ml) water
•  2 tablespoons vegetable oil
•  chilli sauce and soy sauce, to serve

  Place the mince, prawns, spring onion, chilli, ginger, coriander, sesame oil, soy and oyster sauce in a bowl and stir well to combine. Place a teaspoon of the pork mixture in the centre of each wonton wrapper. Brush the edges with water, fold to enclose the filling and press the edges to seal.

  Place a large frying pan over high heat. Add the water and oil and bring to the boil. Add the wontons, cover with a tight-fitting lid and cook for 3–4 minutes or until the water has reduced and the bottom of the wontons are starting to stick to the pan. Serve with soy and chilli sauce, if desired. Makes 25.