Seafood Won Tons with Plum Dipping Sauce

Plum dipping sauce:
4 large, ripe purple plums
1/4 fresh lime, peeled
4-5 teaspoons sugar, more to taste
1 teaspoon aged soy sauce
1 teaspoon minced ginger root
1/2 teaspoon minced garlic
1/2 teaspoon Coleman's dry mustard
1/8 teaspoon white pepper
1/16 teaspoon cayenne pepper
1 1/2 teaspoons rice wine vinegar
1/3 cup chicken stock

Won tons:
8 ounces cream cheese, softened to room temperature
1/4 cup very finely chopped macadamia nuts
1/16 teaspoon cayenne pepper, more to taste
1/4 cup minced red onion
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped chives
1 tablespoon chopped parsley
1/2 pound shrimp, peeled, cleaned and minced
1/2 pound lump crab meat, picked clean of shells
1 12-ounce package won ton wrappers
1 egg white, slightly beaten
3-4 cups canola oil

Steam plums 2 minutes, then peel, remove pit and chop. In saucepan over medium heat, combine plums, lime, sugar, soy sauce, ginger, garlic, dry mustard, white pepper, cayenne, rice vinegar and chicken stock. Bring to a boil, reduce heat to low and simmer 10 minutes. Pour in blender, puree and strain into bowl. Discard pulp. Yields about 1 cup sauce.

In mixing bowl, combine cream cheese, macadamia nuts, cayenne, onion, salt, pepper, chives and parsley. Add shrimp and crab and stir to blend. Place a tablespoon of filling in the center of each of 28 won ton wrappers, and moisten edges with egg white. Fold won tons to form triangles, seal edges and deep-fry (375 degrees) several at a time, until golden brown. Drain on paper towels. Serve with plum dipping sauce.

Yields about 28 won tons