Remove the shells from prawns and remove the black spine using the point of a sharp knife.
Peel and finely chop the ginger.
Place the following ingredients in a food processor: prawns, ginger, egg whites, sesame oil, salt and pepper. Blend well until you have a smooth paste then add half of the spinach leaves and mix again.
Spread out the spring roll wrappers and place a spoonful of the prawn mix on each one. Spread a little beaten egg over the wrapper and then fold up to enclose the filling.
Bring the chicken stock to the boil and season with soy sauce, salt and freshly ground pepper. Poach the 'raviolis' in the stock for about 2 minutes, adding only a few to the pan at any one time. After 2 minutes, remove them from the liquid and place in 6 soup bowls.
Add the rest of the spinach leaves to the liquid.
Pour the soup over the 'raviolis', sprinkle the sesame seeds over the dish and serve immediately.
«If using frozen prawns, make sure they are thoroughly defrosted before placing them in the blender.»