You’ll Need
For the Wonton Cups
24 square wonton wrappers
Vegetable oil spray
For the Crab Filling
300g cooked white crab meat
250g full-fat cream cheese
3 spring onions, finely sliced
1 garlic clove, finely grated
1 tsp Worcestershire sauce
1 tsp light soy sauce
1/2 tsp sesame oil
1/2 tsp white pepper
For the Dip
4 tbsp sweet chilli sauce
1 tbsp rice vinegar
Optional but dangerous
Extra spring onions
Chilli crisp
Cold lager
Method
Press the wonton wrappers into lightly oiled silicone muffin cups.
Spray the exposed edges lightly with oil.
Preheat your air fryer to 180°C.
Air fry the empty cups for 3-4 minutes until they hold their shape.
Mix the crab, cream cheese, spring onions, garlic, Worcestershire sauce, soy, sesame oil and pepper.
Spoon the filling into the part-cooked cups without covering the pastry edges.
Air fry at 175°C for 5-6 minutes until bubbling and golden at the tips.
Mix the sweet chilli sauce with the rice vinegar.
Rest the cups for 2 minutes, then lift out and serve with the dip.