Ingredients

· 12 wonton wrappers

· 350 g prawns

· 1 tablespoon olive oil

· 4 garlic cloves

· 4 tablespoons salt

· 2 cups coleslaw

· 1 lemon juice

· 2 tablespoons mayonnaise

· 2 tablespoons garlic

· 1 teaspoon sesame oil

· 1 spring onion

· Coleslaw mix

· Chilli sauce, to serve

Method

Preheat oven to 175°C. Spray a muffin tin with cooking oil spray. Line each muffin hole with a wonton wrapper, lightly pressing down into the sides and walls to form them into cups. Lightly spray wrappers with cooking spray and bake for 10-15 minutes. Transfer cups to a cooling rack, allow them to cool and set aside. Meanwhile, wash prawns and thoroughly pat dry with paper towel. Set 12 prawns aside, and slice the remaining prawns, discarding tail. Heat oil in a pan over medium heat. Add the sliced prawns to the pan with half crushed garlic, lemon juice and salt. Fry for about five minutes. Transfer to a bowl and add the remaining prawns to the pan with remaining garlic and lemon juice; season with salt. Fry each side until cooked through and set aside. Add the coleslaw mix, mayonnaise, sesame oil and lemon juice to the bowl with the prawns, mixing all of the ingredients through until combined. Spoon the coleslaw filling into a wonton cup. Sprinkle with spring onions; serve with lemon wedges and sweet chilli sauce.