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To make the Singapore chilli sauce, in a saucepan sauté the garlic, chilli and ginger until fragrant.
Add all the remaining sauce ingredients to the pan along with 250ml/9fl oz water and gently simmer until the sauce reduces slightly. Take off the heat and allow to cool.
To make the chilli crab, in a bowl mix the brown and white crab meat together with 3 tablespoons of the Singapore chilli sauce.
Place the wonton pastry into a heatproof steamboat basket and plunge into the deep fryer for 5 seconds, allowing the pastry to puff up. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fill each pastry cup with the crab meat.
In a bowl, mash the avocado with the lime juice and a pinch of sea salt.
Serve the wontons with the mashed avocado, crispy shallots, coriander and a wedge of lime. Add a slice of red chilli to each bomb.