2) Remove from the heat and leave to cool for one hour before using.
For the prawns:
1) Season the prawns with salt and pepper. Mix the milk and egg together to create an egg wash.
2) Brush a wonton wrapper with egg wash. Place 1/2 a prawn on one corner of the wrapper. Add a pinch of coriander, and 1 piece of red pepper, then roll up. Repeat to make 24 parcels.
3) Heat a little vegetable oil in a frying pan over a medium heat and fry the wrapped prawns, seam side down, until golden. Serve with the pineapple pickle.