1. Cut wontons and separate on a paper towel.

2. Fry strips a few at a time in a fryer with an oil temperature of 175°C, gently turning over once until golden. Transfer to paper towels to drain and then season with salt.

salad:-

1. Cook sugarsnap peas in boiling salted water for about 1½ minutes. Run under cold water to stop cooking then drain and pat dry. Cut into 1cm pieces. 

2. Put in a bowl with the chinese cabbage, romaine lettuce and the soy beans.

dressing:-

1. Whisk together Major Oriental Mari Base, lemon juice, sugar, white wine vinegar, salt and pepper. Add the sesame and vegetable oil in a slow stream, whisking until sugar is dissolved and the dressing is well combined.

2. Toss the chicken and spring onions with 1/3 of the dressing.

3. Re-whisk the remaining dressing then add the cabbage mixture, coriander, almonds and sesame seeds to chicken. Toss with enough remaining dressing to coat.

4. Serve topped with wontons.