Beat egg in small mixing bowl. Add water.

In large mixing bowl add flour and make a well in the center. Add egg mixture into well and mix well from the outside in. Add little bits of water if needed until an elastic dough is formed.

Knead dough until pliable and form into a smooth ball. Divide dough into two and round out into balls then spray with oil and cover with plastic wrap. Set aside for at least ½ hour or refrigerate for later use.

In a small bowl, mix cornstarch and water (for sealing wontons).

Chop prawns and water chestnuts, and add all filling ingredients to a bowl. Mix well until combined.

Unwrap 1 dough ball, and cut into 4 even pieces on oiled surface. Wrap 3 pieces in the plastic and place one on oiled surface.

Roll out piece until it is about 3 mm thick. Cut off edges to an 8x8 inch square and keep extra dough cuttings for extra wontons if desired.

Cut square into 4 even pieces.

Add heaping tablespoon of filling in the center of each quarter. Fold dough over to form a triangle and seal edges with cornstarch water. Make sure that the air is sealed out as much as possible. Fold edges of triangle over and tuck into an envelope like shape and seal again with cornstarch water.

Heat large skillet with oil/fat on low/medium heat and add 4 wontons at a time. Flip immediately to coat both surfaces with the heated oil. Flip each one again a few times for a few minutes until starting to turn a light golden brown.

Gently scoop out each wonton and place on a plate with paper towels to catch excess oil.

Repeat wrapping and cooking until all wrappers are used up. Refrigerate any remaining filling or cook after the won tons are finished and eat alongside.

Eat won tons after cooling a few minutes and serve with your favourite Asian dipping sauce.