Shrimp Rangoon

Put softened cream cheese, cilantro, green onions, ginger, sugar, lime juice, salt and pepper in a food processor. Pulse 3 to 4 times until just combined.

Transfer to a bowl and stir in shrimp and water chestnuts.

Using a pastry brush or a finger tip, put egg white on the edge of the wonton skin. Place one heaping teaspoon of shrimp mixture in the center of each wrapper, fold in half, pressing to seal the edges well.

Transfer to a wire rack and repeat with remaining wrappers and shrimp mixture.

Preheat oil in a heavy duty frying pan over medium-high heat until the thermometer reaches between 350 degrees F to 375 degrees F.

Fry rangoon in batches, 6 or 7 at a time, turning over a few times until both sides are crispy golden brown.

Drain rangoon on a wire rack. Serve hot with your favorite dipping sauce.

For the dipping sauce:

Simmer 1/2 cup sugar, water, vinegar, garlic and salt in a small saucepan over medium heat.

When sugar is dissolved, reduce heat to medium low and simmer until you reach the consistency of maple syrup, about 10 minutes.

Remove from heat and stir in pepper flakes.