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Crab Rangoon

4 oz. cream cheese
6 oz. crabmeat
1 clove garlic, minced
1 tsp. Worcestershire sauce
½ tsp. sugar
1/4 tsp. cayenne pepper
2 Tbs. chopped chives
dash of Chinese five-spice powder
won ton wrappers
vegetable oil

Mix all of the ingredients together. Spoon onto won ton wrappers. Moisten the edge of the wrappers with water, fold in half on the diagonal, and make sure that they are well-sealed with no air bubbles. Bring the two ends of the triangle together, and fold the top flap backwards (like a tortellini). Deep fry until golden. Serve with sweet and sour sauce or Thai dipping sauce.

Sweet Thai Dipping Sauce

3 Tbsp. chili paste
2 tsp. minced garlic
1/2 cup rice wine vinegar
2/3 cup water
2/3 cups sugar
1 tsp. salt
1 Tbsp. cornstarch

Combine all ingredients in a saucepan. Cook over medium heat until thick.