Chilli Bombs 
Chilli bombs are a Mad Mick original. While they may look a bit fiddly to make, they're not and can be made in no time at all. Use hot chilli for this recipe, Mad Mick usually uses two large chocolate habaneros.
Makes about 40.
Ingredients
1 packet of wonton wrappers (From an Asian grocery store)
400g of beef mince
2 hot chilli (Try chocolate habaneros)
1 tablespoon (the ones you eat your breakfast with) 0yster sauce
1 egg
1 teaspoon (the ones you stir your tea with) crushed/minced garlic
1 teaspoon cayenne pepper
Vegetable oil for deep frying
1 medium white onion
1
teaspoon sugar
Method
1. Ensure your deep fryer has clean vegetable oil in it and pre-heat it to 190c.
2. Peel and chop the onion finely.
3. Finely chop the chilli (Remember to wash your hands again afterwards).
4. Into a bowl add the beef mince, onion, chilli, cayenne pepper, oyster sauce, garlic and sugar and mix thoroughly.
5. Crack the egg into a bowl and give a good whisk.
6. Place one wonton wrapper, floured side up, onto your work surface and using a pastry brush (looks like a little paint brush, no, don't get a paint brush from the shed) paint some of the egg mix lightly around each side.
7. Get a good teaspoon of the beef mince and place in the middle of the wonton wrapper.
8. Fold two corners into each other, see third photo above and repeat with the remaining two corners until you have a parcel.
9. Repeat with the remaining wonton wrappers.
10. When finished making the wonton parcels, deep fry a few at a time until golden brown, drain on absorbent paper and serve with sweet chilli sauce.