Extra virgin olive oil cooking spray, to grease
12 wonton wrappers, cut in half on a slight diagonal (available from the chilled pasta section of the supermarket of your local Asian grocer)
2 Tbsp sweet chilli sauce
12 small cooked prawns, peeled, halved lengthways
150g tub avocado dip
Sesame seeds, to garnish
Micro herbs, to garnish
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Grease the holes of a 24-hole mini-muffin tin with cooking oil spray.
Spray both sides of wonton wrappers with a little oil, then arrange in a single layer on prepared tray. Bake for 4-5 minutes or until crisp and light golden. Set aside on the tray to cool completely.
Put sweet chilli sauce and prawns in a large bowl, then toss to coat.
Spoon a little avocado dip onto the centre of each cooled wonton and top each with a prawn. Garnish with sesame seeds and micro herbs. Serve immediately.