Mix together the
prawns, pork, cabbage and spring onions. Mix the egg,
corn-flour, soy sauce, sesame oil and oyster sauce.
Place spoonfuls
of the mixture on to the centre of each wonton skins.
Gently press the wrappers around the filling,
tucking the edges together but leaving the tops open.
Heat the oil and
fry the dim sums a few at a time until golden brown.
Drain will and serve hot.