1. In a medium sized bowl, combine the crab meat, fish mouse, red pepper and ginger. Mix well with a fork until evenly distributed. Add a pinch of salt if needed.

2. Prepare your work surface for the wontons. You will need a clean, dry plate to put the folded wontons on, a little bowl of water and a dry working surface.

3. Take a square wonton wrapper. Place a rounded teaspoon of filling in the center. Using your finger, dampen the bottom edge of the wrapper, then fold from the top towards you, and line up the edges. Lightly press the edge together. Then, pick up the dumpling, with the fold side down. Lightly wet the bottom corner (where the fold is.) with your finger. Then, gently fold the top towards you, while bringing the bottom two corners (the folded ones) together so they over lap. You should have something that looks like a little belly, with an up-turned collar around it. Pinch those overlapping corners together and you are done. Repeat, and lightly cover with plastic wrap.

4. In a heavy bottom pan, simmer the vinegar, sugar and grapefruit juice until reduced by half. Remove from heat and stir in the fish sauce and sriracha. Place in a dish for dipping.

5. In a deep pan or wok, heat about an inch of vegetable oil until almost to smoking. Carefully place a few of the wontons in the pan and cook on one side until golden brown. Then, flip and brown on the other side. Remove and drain on a paper towel.