PREPARATION:
1. Pound the coriander roots, garlic and pepper into a fine paste (using a pestle and mortar).
2. Wash the prawns; shell and de-vein, discarding the heads and tails. Use the flat
side of a chopping knife to flatten the prawns. Place the prawns in a mixing bowl;
combine with the pork fat water chestnut and the garlic paste. Knead by folding and
tossing the mixture against the sides of the bowl until it becomes stiff. Transfer
to a refrigerator and chill until very cold.
3. Cut the spring roll sheets into smaller circles of about 3" in diameter Place on
a plate and cover with a damp cheesecloth.
4. Spoon 2 tsp of the filling onto the center of each sheet; gather the sides and tie
the tops neatly with strings of the blanch celery. Continue until finished.
5. Preheat the oil over medium heat until hot deep-fry the wantons in the oil until
golden. Remove from the oil and drain.
6. Arrange on a serving plate and serve with sweet Chinese plum sauce.
