Method:

1. To make the wontons, combine prawn meat, chicken mince, coriander, ginger, oyster sauce and sugar in a medium bowl.
2. Place a wonton wrapper on a clean surface. Spoon a heaped teaspoon of mixture onto the centre of the wrapper.
3. Use a pastry brush dipped in water to brush the edges.
4. Fold the wrapper diagonally to enclose the filling.
5. Brush one corner with water and bring down under the filling to meet the second corner and press to join together. Repeat with remaining wrappers and mixture.
6. Combine Chang’s Chinese Master Stock and water in a large saucepan over high heat and bring to the boil. Reduce heat to low and add the corn and wontons.
7. Cook for five minutes or until the stock returns to a simmer and wontons are cooked through.
8. Meanwhile, cook the noodles according to directions on the packet and divide between four deep serving bowls.
9. Divide wontons and corn between the bowls, ladle over some of the hot soup, sprinkle with sesame seeds, chilli and coriander.