Crispy Wonton Tacos filled with Prawn, Bocconcini, Avocado and Roma Relish
	50   wonton discs   50   prawns   250 g    roma relish   4 ripe    avocados   12   bocconcini balls     1 Prep: Halve and finely slice avocado and sprinkle with lemon juice. Slice bocconcini balls. 2 Drape wonton discs over wooden spoon handle and deep fry until crisp. 3 To assemble, place a prawn, a slice of bocconcini and avocado in the wonton taco and top with a teaspoon of relish. Serve immediately.   Servings: 10 Yield: 50   Copyright © 2006, The Gourmet Saint