Peel and devein the prawns but leave the tails attached. Make two small cuts on the underbelly of the prawn (do not cut through) so that you can straighten the prawn out. This helps prevent the prawns from curling up completely while cooking. Pat dry and set aside.

In a bowl combine chili paste, ginger and soy sauce. Using a pastry brush, brush both sides of the prawns with the mixture cover and refrigerate for 20 minutes.

Place one wonton wrapper on a flat work surface. Place one prawn on a wrapper, with the tail hanging off the edge. Dip your finger in water and run it along the edges of the wrapper. Next, roll the prawns tightly in the wrapper. Set aside. Repeat until all prawns are wrapped.

Heat 2 inches of oil in a large pot over medium high heat. Once oil starts to shimmer, drop in a tiny piece of a wonton wrapper. If it starts sizzling the oil is ready. Cook the prawns 4-5 minutes or until the wrappers are golden brown and the prawn tails are pink. Depending on the size of your pan you may need to do this in batches. Using a slotted spoon, transfer the prawns to a paper towel lined plate. Sprinkle with kosher salt and serve immediately.