'Fast' Ed whipped up this fabulous finger food at the Melbourne International Flower and Garden Show in 2008. Now you can try his recipes!

Here's how:

Prawn wontons

1 Peel prawns leaving tails on. Spread each wonton wrapper with plum sauce and wrap each prawn.

2 Fill a heavy-based pan to one-third with oil. When oil is hot, fry wontons for 3-4 minutes or till crisp. Serve with Salt and Pepper squid.

Salt and pepper squid

1 Cut squid into small pieces and lightly score the inside with a sharp knife.

2 Put milk and eggwhites in a medium mixing bowl and whisk to combine. Put flours, Szechuan, peppercorns, chilli flakes and salt on a sheet of baking paper and toss to combine.

3 Dip prepared squid into milk mixture, then toss in the flour mixture. Shake off the excess.

4 Fill a medium heavy-based pan to one-third with vegetable oil. When the oil is hot, add the squid and fry for 3-4 minutes or until crisp and golden.

5 To serve, cut squares of greaseproof or suitable paper and roll to form cones. Use the cones to serve Salt and pepper squid and lemon wedges, and the Prawn wontons.