SAUCE FOR WONTONS RECIPES

Steps:

• In a bowl, mix the shrimp with the garlic, scallions, Nature's Seasoning, and garlic salt.
• Fill a small bowl with cold water. Take a wonton skin and place it diagonally facing you (so it's a diamond shape). Place 1 teaspoonful of shrimp mixture in the center of the wonton skin. Rub a little water along the sides of the wonton and fold them up to seal; it should be in a triangle shape. (You can preassemble and place the wontons in single layers separated by waxed paper on a cookie sheet; cover and refrigerate until you're ready to cook; up to 24 hours ahead. Bring wontons to room temperature before cooking.
• Heat the oil in a large skillet over medium-high heat until hot. (To test: Place a thin slice of scallion into the hot oil; it should sizzle immediately.) Place the wontons a few at a time in the hot oil and cook about 1 to 2 minutes on each side, depending on how hot the oil is, or until golden brown. (Test one to make sure the shrimp filling is cooked through, and gauge cooking time accordingly.)
• Remove wontons with a metal slotted spoon and place on a paper towel to absorb excess grease. Serve hot.

Steps:

• In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In a deep cast-iron or electric skillet, heat 1 in. of oil to 375°. Fry wontons each side or until golden brown, 1-2 minutes. Drain on paper towels. Serve warm with sauce, if desired.