In a bowl mix the chopped prawns, water chestnuts cornstarch and sake.
If it's rather moist, add more cornstarch.
How to wrap:
With one wonton wrapper in your palm, place a teaspoon of the filling in the center of the wrapper and wet the edges with water.
Fold in half to create a triangle or even a rectangle, whichever is easier for you. We won't get into any fancy shapes here because we are trying to keep this simple and stress free!
Press the edges together to create a seal.
To Cook:
Because they are rather flat you can deep fry them in a frying pan, turning them over once so they are a nice golden brown.
Dip in soy sauce or soy sauce with a little french mustard.
Recipe by Asian Lifestyle Design at https://asianlifestyledesign.com/2010/03/how-to-plan-a-spring-asian-party-appetizers/