Wontons: Combine pork mince, chopped prawns, grated ginger, chopped shallots, soy sauce, cooking wine, salt, and sesame oil in a bowl. Mash with a potato masher until fairly smooth, about 20 mashes, leaving some small chunks.

Wrapping: Lay wonton wrappers on a clean surface. Place about 1-2 teaspoons of filling onto the center of each wrapper. Work in batches.

Seal Wontons: Brush two edges of a wonton wrapper with water. Fold the wrapper to seal, pressing out any air. For a classic shape, brush one corner with water and bring the other two corners together, pressing to seal.

Store Wontons: Place wrapped wontons in a container with a lid as you work to prevent them from drying out.

Cook Wontons: Bring a large pot of water to a rolling boil. Carefully add the wontons and cook for approximately 4 minutes, or until they float to the surface.

Serve: Remove cooked wontons with a slotted spoon and place them directly into serving bowls. Ladle hot chicken broth over the wontons and serve immediately.