Washing and dry your prawn meat with a kitchen towel. Chop the prawn meat as fine as you prefer, this'll depend on how 'chunky' you'd like the filling to be. I prefer it to be quite paste like. Add the minced prawn meat to a large bowl. Set in the fridge.

Add the 1 tbsp oil, finely chopped onion, ginger and garlic to a frying pan and sauté on med-high until the onion is lightly charred. It should look like it's slightly burnt but adds heaps of flavour to the final dish *see recipe video below for a visual reference.

Remove the minced prawns from the fridge and add the charred onion mixture, chopped spring onion, dashi stock (or vegetable/beef/chicken stock granules or MSG *see notes above recipe), soy sauce, sesame oil, salt, white pepper and cornstarch. Mix until well combined.

Place a tsp amount of the filling in the middle of the wonton. Dip your finger in some water and run it along the top half of the wonton. Fold the bottom half of the wonton over and seal the wonton by pressing down firmly. Dip your finger in the water again and run it along the edges once more and gentle fold in half. Set aside and continue until the filling is done.

Start preparing your cooking method once the wontons have been folded. If frying them, bring your oil to a temp of degrees celsius.

I like mixing 1 tbsp chilli oil, 2 tbsp soy sauce, 1/2 tbsp rice vinegar, 1 tbsp water together with spring onion as a basic dipping sauce. Serve and devour!