Crab and prawn wonton pouches

In a medium bowl, combine prawns, crab meat, onion, sauce, ginger and garlic.

Place 2 teaspoons of prawn mixture in the centre of each wonton wrapper. Brush wonton edges with water. Gather edges together and twist to seal. Cover with damp paper towel. Repeat with remaining wontons.

Heat oil in a wok on medium, until a cube of bread sizzles immediately. Deep-fry wontons, in 5 batches, for 2-3 minutes until golden and cooked through. Remove from oil with a slotted spoon. Drain on paper towel. Serve wontons immediately with sweet chilli sauce.

Top tip For an easy way to form money bags, line mini-muffin pans with wonton wrappers, spoon mixture in and twist wrapper together. Make ahead and chill, covered with a damp paper towel.