1.  Place wombok in a bowl and season with salt, then set aside for 1 hour until cabbage sweats. Rinse under cold water, then squeeze out excess liquid from cabbage.

2. Process half the prawn meat in a food processor with 1/2 tsp salt until a coasre paste. Transfer to a bowl. Finely chop the remaining prawn meat and add to bowl with pureed meat. Stir through the cabbage and season with white pepper, salt and kombu extract. Refrigerate until required.

3. Working with one wonton wrapper at a time, place a teaspoon of prawn mixture in the centre, then using a slightly wet pastry brush, brsuh the edges, then fold into a triangle to seal. Set aside on a tray until required.

4. For proscuitto cream, stir eschalots and butter in a saucepan over medium heat until escahlots are transluscent. Add proscuitto, sage and cream and bring to a simmer, then simmer until cream is well-flavoured and a nice sauce forms (about 5 minutes). Season to taste with salt, or kombu extract and keep warm.

5. Meanwhile, have your ingredients for the sage butter ready to go. Heat a small saucepan over high heat, add butter and cook until butter is foaming and just golden. Add sage (be careful of hot butter spitting) and immediately remove from heat.

6. Bring a large saucepan of water to the boil. Add prawn wontons and cook until just cooked (3 minutes). Carefully drain and transfer to warm serving plates. Spoon over proscuitto cream and brown butter and sage and serve.