To make 30, put 500 g / 1 lb lean cubed chicken in a food processor with a 4-cm / 1 ½inch piece of ginger, peeled and chopped, a handful of coriander leaves, 1 tablespoon soy sauce, 1 tablespoon mirin or dry sherry, white of 1 egg and salt and pepper. Pulse-chop to a purée and fill the won-ton wrappers with a heaped teaspoon on each. Wrap up and seal with a little cornflour mixed to a paste with water. Deep-fry at 190°C/375°F for about 6 minutes. Drain on paper towels and serve with Sweet-and-sour Chilli Tomato Sauce.