1/2 lb. ground pork
4 water chestnuts
2 tbsp. soy sauce
1 lb. wonton skins or wrappers
1/2 lb. raw prawn or shrimp
6 Chinese mushrooms
1 tsp. salt
1 qt. vegetable oil

SAUCE:

1/2 green pepper, cut in 1-inch pieces
1 med. onion, cut in 1-inch pieces
1/4 c. vinegar
1/2 c. pineapple juice
4 slices pineapple, cut into chunks
1 tbsp. vegetable oil
1/4 c. catsup
1/2 c. sugar
1 tbsp. cornstarch
1 tbsp. water

To make filling, mince together pork, prawn, water chestnuts and Chinese mushrooms. Add soy sauce and salt. To fill wonton skin, use a small butter knife to place filling mixture of about 1/2 teaspoon on one corner of the skin. Roll 2/3 of the way toward the opposite corner. Wet right end with a dab of water and bring the top of right end and backside of the left end together. Press all ends together firmly. Deep fry wonton in vegetable oil until lightly browned.

To make sauce, saute green pepper and onion in vegetable oil. Add catsup, vinegar, sugar, pineapple juice and chunks. Heat together for a minute. Make a paste from the cornstarch and water; add to mixture. Bring to a boil. Serve wonton and sauce separately. Keep warm on an electric platter.