1. Preheat your deep fryer. If you are using a frying pan or wok, fill it 3/4 full of oil and place on medium heat.
2. To make the dipping sauce, in a microwave proof bowl add the vinegar and sugar. Microwave for 40 seconds or until the sugar has dissolved.  Add the rest of the ingredients and season to taste and set aside.
3. Prepare the diced fish and spring onion and place in a bowl – you can also put this mixture in a blender for a more finer texture.
4. In a separate bowl mix the lime juice, sesame oil, fish sauce, sugar, chilli flakes, salt and pepper. Taste and add more chilli, salt or lime juice to suit your tastes.  Add this to the fish and spring onion a little at a time and mix well. You don’t want the mixture too wet.
5. Make these in batches of 4 or 6. Separate 4-6 wonton wrappers at time.  Place a teaspoon of the fish mixture into the centre of the wrapper.  Dip your finger in water and run this along the edge of the wonton wrapper.  This helps the pastry stick together.  Gently lift up the 4 corners to meet in the middle and pinch together.  Once you have your batch of 4 or 6 ready place them in your deep fryer or hot oil and cook until the wonton floats to the surface and starts to brown.
6. Continue to make wontons and fry until your fish mixture is finished.
7. ENJOY with the dipping sauce and a cold beer.

***The wonton pastry is super delicate and thin.  If you use too much water when wetting the edges the wonton pastry will tear and if your mixture is too wet this can also cause the wonton pastry to tear.