Stuffed Wontons with Apricot Sauce

8 ounces cream cheese
8 ounces crab meat
1 teaspoon garlic, chopped
1 ounce green onion, sliced
salt and pepper, to taste
worcestershire sauce, to taste
sesame oil, to taste
24 wonton skins
apricot sauce (recipe follows), as needed

APRICOT SAUCE:
8 ounces apricot preserves
1 tablespoon fresh ginger, grated
1 teaspoon dry mustard
1 tablespoon red wine vinegar
Servings: 24
1. Place the cream cheese in the bowl of a mixer and mix until soft.

2. Add the crab, garlic and green onion. Season with salt and pepper, Worcestershire sauce and a drop or two of sesame oil.

3. Place several wonton skins on a work surface. Brush the edges with water. Place 1 tablespoon (15 milliliters) of the cream cheese mixture in the center of each skin. Fold the wonton skin in half to form a triangle; seal the edges.

4. Deep-fry the wontons using the swimming method, at 350ºF (180ºC) for 10 seconds. Remove the wontons, drain well and refrigerate.

5. At service, deep-fry the wontons at 350ºF (180ºC) until crisp, approximately 1 minute. Serve with Apricot Sauce.

To make the Apricot Sauce:

1. Combine all ingredients and heat until the preserves melt and the flavors blend.

Yield: 8 ounces (250 g)