Ingredients ¼ to ½ cup raw prawns, shelled
¼ to ½ cup crayfish - optional -double prawns if not using crayfish
½ cup diced tomato
¼ cup onion, diced
1 tbsp parsley, chopped
1 tsp olive oil
Juice of half a lime
1 small egg
About 28 wonton wrappers
Preheat the oven to 190°/170° fan-forced and line a large baking tray, or spray.
Put the onion and tomato in a bowl and add the lime juice.
Leave for a few minutes.
Chop up the prawns and crayfish.
Add the prawns and crayfish, olive oil and parsley to the tomato mixture.
Stir the egg and brush all around the edges of each wonton.
Put a dollop of the prawn mixture in the middle of each one.
Cover with another wonton which has had egg mixture brushed right around the edges or all over.
Press down firmly with your fingers.
Repeat until they are all done
With a rolling pin roll right around the edges so that they are sealed properly.
Put them on the baking tray - you may need two baking trays at this stage.
Brush with the rest of the egg wash or you could spray with oil.
Bake for about 10 minutes, turning halfway through the baking.
Serve - I served it with a salad, and they can be heated the next day.