Crabby Cream Cheese Wontons with Sweet and Sour Sauce

Recipe

For the Crabby Cream Cheese Wontons:
1 quart oil for deep-frying
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites
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Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

In a medium bowl, mix together cream cheese, imitation crabmeat,
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soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
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Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
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Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
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In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
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Recipe

For the Sweet & Sour Dipping Sauce
1/2 cup rice vinegar
3/4 cup brown sugar
2 tablespoons ketchup
2 teaspoons red chile flakes (more or less to taste)
1/2 cup plus 1 tablespoon water
1 tablespoon corn starch
1/2 cup fresh pineapple chunks or canned chunks, drained (Instead of chunks of pineapple, I did pineapple juice)
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Combine vinegar,
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brown sugar,
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ketchup,
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chili flakes,
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and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce
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and bring to a boil. Allow to cool while you form the crab Rangoon.
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