In a medium glass or ceramic bowl, combine yoghurt cheese, crab, shrimp, green onions, sugar, and salt. Mix well.

In center of each wonton wrapper, place a teaspoon of crab mixture. Using your finger, paint water around the edge of wrapper. Fold wrapper in half to make a triangle. Press firmly to seal edges. Repeat on each of remaining wonton skins.

Heat an electric skillet filled with about an inch of vegetable oil. Fry puffs at 350ºF until golden on both sides, turning once first side is golden. Drain on paper towels. Place on serving plate and keep warm.

To make the dipping sauce: Combine all ingredients in a small bowl. Mix well.

Serve the warm puffs with the dipping sauce.

Makes 32 puffs (about 11 servings).

*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here. 
 

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