Step 1

Combine the prawn, ginger, lemon grass and chopped coriander in a medium bowl. Place half the wonton wrappers on a clean work surface. Place 2 teaspoonfuls of prawn mixture in the centre of each wrapper. Brush the edges lightly with water and top with the remaining wonton wrappers to enclose filling.

Step 2

To make the chilli & lime dressing, place the sugar, water, mirin and birdseye chilli in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Remove from heat. Stir in the lime leaves, lime juice and minced chillies and set aside for 5 minutes to develop the flavours.

Step 3

Meanwhile, bring a large saucepan of water to the boil over high heat. Add half the prawn parcels and cook for 2-3 minutes or until cooked through. Use a slotted spoon to transfer the prawn parcels to serving bowls. Repeat with the remaining prawn parcels.

Step 4

Drizzle the prawn parcels evenly with chilli & lime dressing. Sprinkle with coriander leaves, mint and green shallot and serve immediately.