8 Green prawns
1 tb Minced pork
1 tb Water chestnuts
2 Spring onions; chopped finely
1 ts Dry sherry
Salt and pepper
1 Egg white
1 lg Wonton wrappers
1 ts Cornflour mixed with tablespoon water
2 c Chicken stock for poaching

Place prawns, pork, water chestnuts, spring onions, sherry, salt and pepper in food processor and mix to a paste.

Put in bowl and beat in the egg white until mixture thickens.

Place teaspoon of mixture in centre of wonton wrapper.

Dip finger in cornflour water and run it along the 4 edges of wrapper.

Bring all 4 corners up to a point in the middle and press along each edge to seal.

Poach for 3-4 minutes in simmering stock. Drain and serve with sprigs of coriander.