Boil the sugar, water and soy sauce and reduce by half.
Juice the lime. Cut the chilli in half, remove the white membrane and the seeds and then cut into thin strips.
Add the lime juice, fish sauce and chilli to the water and simmer for 2 more minutes or until you have a sticky sauce.
Cut the chilli in half, remove the seeds and finely dice the flesh.
Peel the ginger and grate finely.
Pick and roughly chop the coriander leaves.
Remove the top and bottom of the spring onions and thinly slice on an angle.
Place the prawns, ginger, chilli and coriander in a food processor and pulse with the sesame oil, fish sauce, soy sauce and white pepper until you have a rough paste.
Remove from the bowl and stir in the sliced spring onions.
Chill the mix in the fridge for 30 minutes.
Make the dumplings by placing a spoonful of the mix in the middle of the won ton paper. Dip your finger in a little water and run it around the edge of the paper and then fold the sides up to meet each other, the water will make them stick together. Repeat the process until you have used all of the mix.
Heat the oil to 180'C in a wok or saucepan, cook the won tons until they are golden brown and float. This should take around 3 minutes. Cut one in half to make sure the filling is cooked through.
Serve the won tons on a small plate with a small ramekin of the dipping sauce.
«Steam won tons over boiling water for a healthier option. If you do not have a steamer basket, use a colander and cover the top with tin foil.»