1. Prepare the sweet and sour sauce: put the water, sugar, vinegar, salt and ketchup in a saucepan and bring to simmering
point. Gradually add the dissolved potato flour, stirring as the sauce thickens. Stir in the food colouring. Pour into one or
two serving bowls and leave to cool.
2. If frozen prawns are used, defrost thoroughly. Shell the prawns, devein and pat dry. Cut each one into 6 cubes.
3. Prepare the wontons:
The classic way: Put about 1 tsp filling in the centre of 1 wrapper placed at
an angle, like a diamond, on the palm of the hand or on a flat surface. Fold the bottom half upwards to make a triangle, then turn
the triangle, to point towards you. Fold the 2 side corners backwards and, using on finger, smear a little egg white on one corner
and put the other corner on top, pressing to secure them. Turn up the front flaps, to make the wonton look like a hat.
The quick way: Put about 1 tsp filling in the centre of 1 wrapper placed on the palm of the hand. Gather together the corners
of the wrapper with the other hand and give it a twist in the middle to secure the wrapping. Repeat until all the filling is used up.
4. Half fill a wok or deep-fryer with oil. Heat to a temperature of 180°C (350°F) or until a cube of stale bread
browns in 60 seconds. Tip in 8-10 wontons, or however many will float freely, and deep-fry for about 40-60 seconds or until golden
in colour and crisp in the centre. Remove with a hand strainer or perforated disc and drain on kitchen paper. Repeat until all
are fried.
5. The wontons will stay crisp for several hours and can be served either warm or cold.
6. To eat, spoon sweet and sour sauce on each wonton, then pick up with either chopsticks or fingers.
6 medium raw prawns in the shell, without heads
