Wonton Dough (Just buy some wonton wrappers)

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125g all purpose flour

20g tapioca starch

4g fine sea salt

70g hot water

10g vegetable oil

Tapioca starch for dusting

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1. Whisk flour, tapioca starch, and salt.

2. Combine hot water and oil.

3. Stream liquid into flour mixture, mix until shaggy dough forms.

4. Knead dough 1-2 minutes until smooth.

5. Rest dough 15 minutes.

6. Divide dough into four pieces.

7. Roll each piece through pasta roller to setting 4 or 5.

8. Cut into squares, dust with tapioca starch, and stack.

Sambal Gastrique (Sweat Chili Sauce)

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100g (7 Tbsp) granulated sugar

120ml (½ cup) rice vinegar

35g sambal oelek (chili paste)

1 red Fresno chile, stemmed and finely diced (red chili peppers)

2-inch knob ginger, peeled and finely diced

5 cloves garlic, peeled and thinly sliced

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1. Boil sugar and rice vinegar until syrupy. Cool slightly.

2. Mix in sambal oelek, chile, ginger, and garlic.

3. Let cool completely.

Filling and Assembly

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225g (½lb) lump crabmeat

350g (12.3 oz) full fat cream cheese, at room temperature

12g (2 tsp) Worcestershire sauce

1 green onion, thinly sliced

2 cloves garlic, grated

15-20 wonton wrappers

1 large egg

Vegetable oil for frying

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1. Whisk cream cheese until light and creamy.

2. Whisk in Worcestershire sauce.

3. Fold in green onion and garlic.

4. Fold in crabmeat.

5. Line up 5 wonton wrappers.

6. Place 2-3 tsp filling in the center of each.

7. Beat egg with 1 Tbsp water. Brush edges of wrappers with egg wash.

8. Pinch two corners on one side together. Pinch the other two corners together. Bring those two points to the center and pinch to create a pouch.

9. Pinch crimped edges firmly.

10. Heat oil to 175°C.

11. Fry wontons in batches until golden, about 3 minutes.

12. Drain wontons.

13. Serve with Sambal Gastrique.