Peel the shells from the prawns and place them into a pan with chicken stock and lemon grass, chop the red pepper into a rough 1cm dice and add this to the soup. Add 1/2 of the coriander and all the stalks, 60g ginger, lime leaf and 2 sliced red chilli; bring this to a slow simmer then skim and cook for 30 minutes at a simmer. Whilst this is cooking, chop 5 whole prawns finely to almost puree, add the diced shallots, diced red chilli, rice vinegar, soya sauce, lime juice and zest and a little coriander, chop the remaining ginger into a fine dice and add to the mix, season and roll into small 1 cm balls. Take the mix and place a little on each sheet of Wonton so it sits on one side of the sheet, brush the other side with the water and cornflour mix and seal tightly with your fingers. The last bit of the coriander that is left can be put in the soup at the end. After the stock has been cooking for 30-40 minutes at a simmer, pass this through a fine sieve. Poach the Wonton in the stock for 3-4 minutes with the whole prawns. When they are almost cooked you can also add some extra sliced of chilli and ginger, add the coriander and serve into bowls.