In a bowl, combine the prawns, pork, water chestnuts, bamboo shoots and mushrooms. Then add the rest of the ingredients, except for the carrots and wonton skins, and mix well.
Place a tablespoon of the mince filling into the centre of a wonton skin and draw up the edges leaving the top uncovered. Top with a tiny bit of grated carrot.
Steam over rapidly boiling water for 12 minutes. Serve with soy sauce.
Notes
A great way to stop these sticking to the steamer is to line the base with baking paper.
Sometimes, I like to slightly wet the edges of the wonton skin so they adhere to the mixture.
This recipe was created by Jennifer Cheung for Kidspot.