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Method :
In a bowl, mix together prawns,
water chestnuts, spring onions, fish sauce and black pepper. Place a small amount of prawn
mixture in center of each won ton skin.
Dampen edges of skins with a
little water, then bring up over filling to form a 'dolly bag'. Press edges together to seal.
In a wok, heat oil to 190C
(375F). Add bags in batches and fry for
about 2-3 minutes until crisp and golden.
Using a slotted spoon, transfer to
absorbent kitchen paper to drain. Serve hot with dipping sauce. Garnish with coriander sprig.
Makes 16
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