Method:
1 Heat oil in a frying pan over medium heat, cook onion and garlic for 2 minutes, add ginger, chilli, prawns, sesame oil and black bean sauce, cook for 2-3 minutes or until the prawns are cooked, remove from the heat stir in 1 tbs coriander and season to taste.
2 Bring a saucepan of salted water to the boil, reduce to a simmer, blanch the wombok leaves for 1 minute, drain.
3 Place the leaves on a flat surface and top each with prawn mixture, roll to make a parcel.
4 Combine the sweet chilli, tomato sauce, ketcap manis, lime rind and remaining coriander in a small bowl. Serve with prawn and wombok rolls.