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20 fresh medium size prawns (deshelled and deveined)
30 Wanton wrappers
6 tablespoons of minced pork (with some fats)
4 waterchestnuts chopped
1 beaten egg
Marinate the minced pork with superior light soy sauce, some salt and pepper.
On each piece of Wanton Skin, place in the middle of the wrapper some minced pork, one slice of waterchestnut and a slice of prawn.
Brush a small portion of the beaten egg around the corners of the Wanton Skin before wrapping it into halves.
Sprinkle some cornflour over the wrapped dumplings to prevent the dumplings from sticking to each other.
Heat up wok at high temperature and slowly slide the dumplings to deep fry.
When the dumplings turned brownish, drain them on a plate with some paper towel to drain away the excess oil.
Serve while hot.
You can serve these dumplings with chill sauce or any sauce of your choice.