A popular cold starter or a snack that is part and parcel of Cantonese dim sum.

Ingredients:

6 medium raw prawns in the shell, without heads
egg white, lightly beaten
72 wonton wrappers, each 3 inches (7.5 centimetres) square
peanut or corn oil for deep-frying
For the sweet and sour sauce:
1 cup water
4 tablespoons sugar
3 tablespoons rice or wine vinegar
3⁄4 teaspoon salt
2 tablespoons tomato ketchup
2^1⁄2 teaspoons potato flour, dissolved  in 2 tablespoons water
1⁄4 teaspoon red food colouring (optional)

Directions:

Prepare the sweet and sour sauce: Put the water, sugar, vinegar, salt and ketchup in a saucepan and bring to simmering point. Gradually add the dissolved potato flour, stirring as the sauce thickens. Stir in the food colouring. Pour into one or two serving bowls and let cool.
If frozen prawns are used, defrost thoroughly. Shell the prawns, devein and pat dry. Cut each one into 6 cubes.


Prepare the wontons: The classic way: Put about 1 teaspoon of filling in the centre of 1 wrapper placed at an angle, like a diamond, on the palm of the hand or on a surface.
Fold the bottom half upward to make a triangle, then turn the triangle to point toward you. Fold the 2 side corners backward and, using one finger, smear a little egg white on one corner and put the other corner on top, pressing to secure them. Turn up the front flaps to make the wonton look like a hat.


The quick way: Put about 1 teaspoon of filling in the centre of 1 wrapper placed on the palm of the hand. Gather together the corners of the wrapper with the other hand and give it a twist in the middle to secure the wrapping. Repeat until all the filling is used up.

Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C), or until a cube of stale bread browns in 60 seconds. Tip in 8 to 10 wontons, or however many will float freely, and deep-fry for about 40 to 60 seconds, or until  golden in colour and crisp in the centre. Remove with a hand strainer or perforated spoon and drain on paper towels. Repeat until all are fried.

The wontons will stay crisp for several hours and can be served either warm or cold. To eat, spoon sweet and sour sauce on each wonton, then pick up with either chopsticks or fingers. Makes 8 servings.


Note: If left overnight, deep-fried wontons will, of course, lose their crispness. They can, however, be turned into Wonton wrapper crisps soup, which is delicious, if they are put into clear broth and simmered for 1 or 2 minutes, until tender.