Cut skin from mango and cut flesh into julienne strips.
Pick over crab meat to remove any bits of cartilage and shell and in a bowl stir together with lime juice, brown sugar, and salt to taste. If using wasabi powder, in a small bowl stir together with 2 teaspoons water and let stand, covered, 10 minutes to make wasabi paste.

In a medium saute pan, melt the butter. Add the prawns and vanilla bean and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve.

Heat olive oil in large pot. Add peppers and onion and cook until the peppers begin to soften. Add ginger and garlic and cook until fragrant. Add wine, clam juice orange juice, lime juice, sugar and mussels to the pot. Cover and cook until the mussels open.

Mix all but the wrappers. Place ½ oz of mixture in the center of each wonton wrapper. Fold edges up and flatten base. Steam 5-6 mins. Serve with soy sauce and a dash of sesame and hot oils.