Crab Rangoon

1. Beat the cream cheese until smooth, then fold through the crab, spring onion, garlic, soy sauce, Worcestershire, white pepper and sugar.
2. Lay out a wonton wrapper and put a heaped teaspoon of filling in the middle. Don't overfill — they burst.
3. Wet the four edges with a fingertip of water, then bring the corners up to meet in the middle and pinch the seams tightly closed. Press out any trapped air.
4. Repeat with the rest, keeping the finished ones under a damp tea towel.
5. Heat 4cm of oil to 175°C. Fry in batches of five or six for 2–3 minutes, turning once, until deep gold and blistered.
6. Drain on a rack and serve hot with sweet chilli sauce.

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Notes:

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• Seal them properly. A gap lets oil in and filling out, and it happens fast
• They freeze raw — fry from frozen, adding a minute to the time
• Tinned crab is fine here; just drain it hard or the filling goes loose