Crispy Prawn Wontons with Sweet Chilli Sauce

Description
For 4 people

Chilli sauce

 * 2 cups rice wine vinegar
 * 1½ cups white sugar
 * 5 tablespoons fish sauce
 * 2 large red chillies, finely sliced on the diagonal

Wontons

 * 9 uncooked medium-sized prawns (shrimp) – about 300 g (10 oz)
 * 1 tablespoon roughly chopped coriander (cilantro) leaves
 * 1 tablespoon finely sliced spring onions (scallions)
 * 1½ teaspoons finely diced ginger
 * 1 teaspoon shao hsing wine or dry sherry
 * 1 teaspoon light soy sauce
 * 1 teaspoon oyster sauce
 * ¼ teaspoon white sugar
 * ¼ teaspoon sesame oil
 * 16 fresh wonton wrappers, about 7 cm (3 in) square

Directions

 * 1) Place vinegar and sugar in a medium-sized heavy-based saucepan and bring to the oil.
 * 2) Reduce heat and simmer, uncovered, for about 15 minutes or until liquid is reduced by almost half and slightly syrupy.
 * 3) Remove from stove, stir in fish sauce and chillies and set aside.
 * 4) For the wontons, peel and de-vein prawns, then dice prawn meat– you should have about 150 g (5 oz) diced prawn meat.
 * 5) Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
 * 6) Next fill and shape the wontons.
 * 7) Heat oil in a hot wok until surface seems to shimmer slightly.
 * 8) Add wontons in batches and deep-fry for about 2 minutes or until just cooked through and lightly browned.
 * 9) To test the wontons you will need to remove one using a slotted spoon and cut it through with a sharp knife to see if the prawns are just cooked through.
 * 10) Remove wontons with a slotted spoon and drain well on kitchen paper.
 * 11) Repeat process with remaining wontons.
 * 12) Arrange wontons on a platter and serve immediately with a bowl of sweet chilli dipping sauce.