Chef John's Crispy Crab Wontons

Combine cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, and pepper in a bowl using a fork until the ingredients are well incorporated. Add sesame oil and cayenne pepper, mixing until smooth. Cover with plastic wrap and refrigerate for 1 or 2 hours to allow the flavors to meld.

To keep wonton wrappers pliable, place a damp paper towel over them and cover with plastic wrap. Position a small bowl of water nearby on your work surface. Using a wet fingertip, gently moisten the surface of each wonton wrapper. Place 1 1/2 teaspoons of crab filling in the center of a wonton, being careful not to overfill it. Fold two opposite corners over the filling, but do not touch them yet. Next, fold up the remaining two corners, working your way gently from the bottom to create a modified pyramid shape. Place the wonton on a dry surface, and continue with the remaining wrappers.

Heat oil in a deep fryer to 350 degrees F. Fry wontons in batches until they are golden brown and crispy, using a strainer to gently move them around in the oil and ensure each surface is browned. This should take about 3 minutes per batch. Remove the wontons from the oil and let them cool for a minute before serving.

To prepare the dipping sauce, whisk together ketchup, rice vinegar, brown sugar, and sriracha sauce in a bowl until smooth.