Andrew Wong served up tasty prawn and ginger wontons on Saturday Kitchen.

The ingredients are: 250g raw prawns, peeled, 20g white vegetable fat, 15g sugar, ½ tsp potato starch, 1 tsp sesame oil, ½ tsp salt (to taste), pinch ground white pepper (to taste), 75ml ginger and spring onion water (made from the trimmings of fresh root ginger and spring onion, crushed with the side of a large knife and mixed with water), 20 ready-made wonton wrappers, vegetable oil, for deep-frying and sweet chilli sauce, to serve.

See recipes by Andrew in his book titled: A. Wong – The Cookbook available from Amazon now.