Method for making Wontons
In a large mixing bowl, add the minced pork, king prawn, soy sauce, vinegar, sesame oil, minced ginger, salt and pepper and thoroughly mix all of the ingredients together. The filling should be slightly sticky; if the mixture is too wet you can mix in 1 to 2 tsp of corn flour to thicken.
In a bowl crack an egg and beat with a fork.
Angle a wonton wrapper so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper. Place a quarter-size spoonful of filling in the centre of the skin. Fold the bottom tip to the top tip to form a triangle, pinch along the filling sealing the wonton and squeezing out the air. Wet the tip of one of the long end of the triangle tips and fold into the centre, then fold the other tip into the centre and join the two together.
In a pan add the soup ingredients (except sesame oil and spring onions) bring to the boil, and then turn down the heat to simmer.
In a large saucepan fill with water and bring to the boil, carefully drop wontons into the boiling water and cook for 3 to 4 minutes. Once the wontons float to the surface they should be cooked thoroughly but please check before eating.
Arrange wontons into a bowl and sprinkle with chopped spring onions and a drizzle of sesame oil. Pour over soup and serve.