Crank your oven to 400°F (200°C). Brush mini muffin tin cups with olive oil.
Pat prawns dry and chop half finely. Pulse remaining prawns into a coarse paste and mix both with flavorings.
Chop scallions, cilantro, garlic, and ginger, adding most to prawns. Reserve some scallions and cilantro.
Season prawns with soy sauce, sesame oil, fish sauce, black vinegar, and pepper.
Test filling by cooking small portion to adjust seasoning.
Press wonton wrappers into oiled muffin tin cups.
Fill each cup with prawn mixture, pressing down lightly.
Bake for 15-20 mins, rotating pan halfway for even browning.
Make cucumber salsa by mixing diced cucumber, rice vinegar, salt, and sesame seeds.
Mix dipping sauce ingredients and let sit for flavors to meld.
Lift hot baked cups out and arrange on platter.
Top each with cucumber salsa, drizzle with sauce, and sprinkle with scallions, cilantro, and sesame seeds.
