Chicken and prawn wontons- source Women Weekly Austalia

Cuisine type: Chinese
Cooking time: Less than 60 minutes
Course: Entree

INGREDIENTS

400g uncooked prawns
200g chicken mince
3 green onions, chopped finely
2 tablespoons sliced, drained canned water chestnuts
1 clove garlic, crushed
1 small red chilli, chopped finely
1 teaspoon finely grated fresh ginger
40 wonton wrappers
vegetable oil for deep-frying

Dipping sauce
1/3 cup (80ml) chilli sauce
1 tablespoon Chinese cooking wine or sherry
2 tablespoons lime juice

NOTE: This recipe makes about 40 wontons. Filling can be made several hours ahead. Wontons can be filled up to two hours ahead; cover and refrigerate. Deep-fry just before serving.
METHOD

Shell and devein prawns. You will need 180g prawn meat. Chop finely.

Combine prawns with chicken, onions, chestnuts, garlic, chilli and ginger; mix well.

Separate wrappers. For each wonton, place 1 teaspoon of prawn filling in centre of wrapper, brush edges with water, fold to make a triangle. Wet corners of two outer ends, wrap around to join each other.

Deep-fry wontons in hot oil, in batches, for about 3 minutes or until golden and cooked through. Drain on absorbent paper.

For the dipping sauce, combine sauce, wine and juice in a small bowl; mix well.

Serve wontons with dipping sauce.

Suitable to freeze (cook from frozen). Not suitable to microwave.

Photography by Brett Stevens.

source :
Women Weekly Australia
Chicken and prawn wontons
http://aww.ninemsn.com.au/article.aspx?id=787385