Crabmeat Wontons with a Sweet Chili Pepper Dipping Sauce — Robert St. John

Ingredients

• 1/2 pound cream cheese, softened
• 1 tsp soy sauce
• 1 tsp hot sauce
• 1/8 tsp fresh ginger, finely minced
• 1 tsp creole seasoning
• 2 Tbl green onions, very thinly sliced
• 1/2 pound fresh lump crab meat
• 32-39 Wonton Skins
• 1-2 quarts vegetable oil for frying
• 1 /4 cup red chili pepper flakes
• 1 cup water
• 1 large red bell pepper, seeds removed
• 1 Tbl garlic, minced
• 1 Tbl fresh ginger, minced
• 1 /2 cup rice vinegar
• 1 cup white wine vinegar
• 3 /4 cup corn syrup
• 1 cup sugar
• 2 Tbl water
• 2 Tbl cornstarch