Ingredients 250 g salmon, skinned
3 large green prawns, shelled
ź cup cream cheese 2 shallots, chopped
2 tsp ginger
1 egg yolk
Bit of salt
1 tsp grated lemon rind
Pinch of five spice powder
Chives (to tie)
Cut the salmon into fine pieces and the prawns into small pieces.
Mix together the salmon, prawns, cream cheese, shallots, ginger, egg yolk, lemon rind, salt and the five spice powder.
Put the wonton wrappers on the bench or large flat surface, and get a damp towel ready to cover them.
Put a few teaspoons of the fish mixture on to the middle of each wonton wrapper.
Brush the edges of each wrapper with water, and working with a few at a time, gather the edges together, and twist slightly to seal.
Meanwhile cover the ones that are done with your damp tea towel to stop them drying out.
Repeat until all the wrappers are filled.
Using a steamer, put some water in the bottom and bring to the boil. Line the top part with baking paper, and place the filled wrappers on here and steam for about 8 - 9 minutes with the lid on.
Check the water in between each batch to make sure there is enough.
Take the top steamer off and carefully transfer the wontons on to a serving dish.
Pour boiling water on the chives and use these to tie loosely around the top of each wonton, making them look like small bags.
Serve warm with sweet chili sauce or soy sauce as a dip.