Combine chopped prawns, crabmeat, ginger, and garlic in a bowl.
Chop the soaked orange peel and add to the bowl with water chestnuts.
Mix two teaspoons of cornflour with an equal amount of water.
Stir cornflour mixture, salt, pepper, carrot, and spring onion into the seafood.
Chill the mixture in the fridge for 45 minutes if time permits.
Mix the remaining teaspoon of cornflour with two tablespoons of water to create a sealer.
Brush edges of wonton wrappers with sealer and place a teaspoon of filling in the center.
Fold sides up, press the top smooth with a damp spoon, and place in a greased steamer.
Steam over boiling water for 15 minutes.
Serve immediately with soy sauce.