Heat enough peanut oil in a small saucepan to shallow fry wonton wrappers in
batches. Cook until crispy and drain on paper towels. Melt palm sugar in
a small saucepan over a gentle heat, remove from heat and stir in lime juice,
fish sauce and ¼ of chilli. Slice the mint leaves into long fine shreds
and chop the peanuts. Toss the sprouts, mint and peanuts in the dressing.
To assemble place a teaspoon of sprouts and mint mixture on the centre of
each wonton wrapper and top with a prawn.