Dice one quarter of chicken, pork,
sausage and prawns. Set aside. Put remaining chicken, pork,
sausage and prawns in a food processor. Add onion, carrot, celery, water,
chestnuts, soy sauce and sesame oil. Process to a smooth paste. Spoon a little of meat paste onto
centre of each won ton skin. Lightly moisten edges and draw
them together to make small packets. In a large saucepan, bring soup to
the boil. Add won tons in batches. Return to the boil and simmer for
4-5 minutes. Add mange tout, carrot strips and
reserved meats and prawns. Return to the boil and simmer for
a further 4-5 minutes.
