How to Make It

1. Drain the cooked crab meat well and check for any remaining shell fragments. If using imitation crab, finely chop or shred it.
2. Finely slice the spring onion and mince the garlic.
3. Mix the softened cream cheese until smooth, then stir in the crab, spring onion, garlic, and Worcestershire sauce.
4. Season with black pepper and optional cayenne. Taste before adding salt because the crab, cream cheese, and Worcestershire sauce already contribute saltiness.
5. Place about 2 teaspoons of filling in the center of a wonton wrapper, adjusting the amount to suit its size.
6. Lightly moisten the edges with water. Bring the four corners together above the filling, then pinch the adjoining edges firmly closed, pressing out trapped air.
7. Repeat with the remaining wrappers and filling. Keep unused wrappers covered so they do not dry out.
8. Heat enough cooking oil for deep frying to 175–180°C.
9. Fry in small batches for about 2–3 minutes, or until golden and crisp. Carefully spoon hot oil over any exposed wrapper edges as needed.
10. Lift out with a slotted spoon or strainer and drain on a wire rack.
11. Let the filling cool slightly, then serve warm with sweet chili sauce.