175g minced pork
85g peeled prawns, preferably raw, thawed if frozen and finely chopped
2 each spring onions, chopped small
Mix together the pork, prawns, spring onions, garlic, ginger, red chilli, oyster sauce, light soy sauce, oil and water chestnuts.
Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.) Keep the wonton wrappers covered at all times to prevent them from drying out.