To make the wonton filling, finely chop the cooked prawns and transfer them to a glass or ceramic bowl.

Stir in the crushed garlic, finely chopped spring onion, light soy sauce, Thai fish sauce, chopped coriander leaves, and egg yolk until well combined.

Lay the wonton wrappers on a clean work surface in a single layer.

Place about 1 tablespoon of the filling mixture in the center of each wrapper.

Brush the edges with egg white.

Fold each wonton wrapper into a triangle, pressing lightly to seal.

Bring the two bottom corners of the triangle around to meet in the center, securing with a little egg white to hold in place.

Cover the filled wontons with a damp tea towel or cloth until needed.

To make the soup, in a large heavy saucepan, combine the beef stock, Thai fish sauce, light soy sauce, and Chinese rice wine.

Bring to a boil over medium heat.

Add the sliced red chillies and spring onions to the boiling soup.

Carefully drop the wontons into the simmering soup and cook for 4–5 minutes, until thoroughly heated and the wontons are cooked through.

Serve the fragrant prawn wonton soup immediately, garnished with additional sliced spring onions or chopped cilantro if desired.

Enjoy this comforting and flavorful Asian-inspired soup!