1 lb. won ton skins
1/2 lb. fresh ground pork
1/2 lb. fresh prawns, shelled, deveined and finely minced
4 dried mushrooms, soaked for 2 hours, remove stems and mince caps
8 water chestnuts, finely chopped
2 stalks green onions, finely chopped
2 small eggs, beaten
1/4 tsp. pepper
1 1/2 tsp. salt
Mix with pork, prawn, mushrooms, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal.
Heat 4 cups oil in wok until 350°F. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.