½cupShredded Imitation Crab Or fresh or canned crab, or chopped shrimp/lobster
3Green Onions
1cloveGarlic
1tsp.Soy SauceLow Sodium
½tspSesame Oil
16Wonton Wrappers
Vegetable OilFor Frying
Sweet Chili Sauce
3clovesGarlic
½cupRice Vinegar
¼cupWater
½cupWhite Granulated Sugar
½tsp.Salt
1tsp.Red Pepper Flakes
½tsp.Sriracha
1tb.Cornstarch
Instructions
Preheat about 1-2 inches of vegetable oil in a pot over medium heat.
Slice the green onions and set aside about a tablespoon for garnish.Crush the clove of garlic using a mortar and pestle or finely chop.
In a small bowl, mix the room temperature cream cheese until creamy. Add the shredded crab, green onion, crushed garlic, soy sauce and sesame oil. Mix until combined.
Put about a tablespoon of water in a small bowl
Lay out a wonton wrapper and place 1 teaspoon of the cheese filling in the middle. Dab the edges with water and fold one corner over the other to form a triangle. Press down on all the sides to seal the edges. Repeat until you have no filling remaining.
Drop the wontons into the heated oil for about 30 seconds to 1 minutes then flip over for another minute.
Drain on a paper towel and serve with a sweet chili dipping sauce.
Sweet Chili Sauce
Whisk together ¼ cup of water with the cornstarch and set aside. In a small saucepan, mix the rice vinegar, remaining ½ cup of water, crushed garlic and sugar. Cook on medium heat for 10 m minutes. Add red pepper flakes and sriracha and cook for a few more minutes until reduced to almost half. Lastly add the cornstarch mixture and whisk until thickened. Turn off heat and let sauce cool.