CRISPY WONTONS

1 egg
2 tbsps water
70 wonton wrappers
250 ml (1 C) oil

Filling:
250 g. (8 oz.) small prawns, peeled and deveined, heads and tails removed
450 g. (1 lb.) ground pork
25 g. (1/4 C) chopped spring onions
1 small onion, diced
2 tsp fish sauce (patis)
1 tsp pepper

To make the filling, cut each prawn into 2-3 pieces. Combine with ground pork, spring onions and diced onions. Season with fish sauce and pepper. Mix well.
Beat the egg lightly in a bowl and combine with water. Put about one tsp of the filling in the middle of each wonton wrapper. Brush the edges of each wrapper with the egg mixture. Fold each wrapper to make edges meet and enclose the filling. Press to seal. Flatten slightly for easier cooking.
Heat the oil in a wok. Fry wonton in batches over low heat so the filling cooks before the wrapper turns golden brown, adding more oil if necessary. When wonton turns golden brown, remove from heat and drain on paper towels. Serve with sweet and sour sauce.