Deep-Fried Prawn Wraps

Ingredients [makes 20]         

20 wan tan pastry sheets
[frozen]
20 chives stalks
7oz raw peeled prawns
3.1/2oz water chestnuts
[can]
4 spring onions
1 clove garlic
1/4-1/2 red chilli pepper
1dsp soy sauce
1dsp thai fish sauce
oil for frying.

Instructions:

Thaw the pastry sheets under a damp tea towel to prevent them from drying out, Wash the chives and shake dry,place in a high mixing bowl, Drain the water chestnuts,cut into quarters and add to the prawns, Clean the spring onions and cut into small pieces including the pale green stems,add to the prawns.Peel the garlic,cut into slices and add to the prawns.Wash and dry the chilli pepper,cut in half and remove the seeds.Cut half or a quarter of the chilli pepper into slices and add to the other ingredients.Add soy sauce and fish sauce.Mix together with a hand held blender to produce a pulp,season to taste,Spread the the wan tan sheets out on the working surface and place some filling in the middle of each sheet.Pull up each of the four pastry corners and press together or twist and tie up with the chive stalks.Heat the oil in a wok or a deep pan and fry the filled pastry portions until golden brown[its best to try one yourself first]
Serve with a sweet and sour sauce.
TIP:
It takes a little practice to tie the wrap up with a chive stalk but have patience and you will soon succeed.If frying turns the chives to dark,you can take a fresh chives stalk and tie the fried pastry up again
.