Preheat fryer or oil in a deep skillet to 350 degrees F. In a small bowl combine the filling until well combined.

Lay one slice of prosciutto wrapper on parchment paper so that the prosciutto is lying with short end towards you. Spoon about 1 heaping tablespoon of the filling on the bottom left hand corner of the prosciutto. Fold the prosciutto in a triangle shape over the filling (like you are making a paper football you use to fling across the classroom). Continue folding in a triangle shape making sure the filling is covered well. Continue until all the way to the top of the prosciutto.

Repeat until all wrappers are filled.

Working in batches fry the crab rangoon by placing the into the hot oil for about 2 minutes or until crisp on the outside. Remove from oil and serve.

SWEET n SOUR SAUCE: Heat the ingredients in a small saucepan until simmering. Whisk until smooth. If you want a thicker sauce, add ¼ tsp guar gum.

OIL TIP: Once cool, strain the oil and store in mason jars in the fridge for future use.