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1
To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic.
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2
Stir-fry over medium heat until fragrant, about 5 minutes.
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3
Remove the skillet from the heat and add the sugar.
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4
Transfer the mixture to a medium bowl, and cool slightly.
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5
Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture.
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6
Set aside.
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7
To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
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8
Lay 6 to 8 wontons out on a work surface.
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9
Trim into rounds with the biscuit cutter.
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10
Lightly brush the surface of each wrapper with vinegar.
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11
Place a level tablespoon of the crab filling in the center of each wrapper.
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12
Gather the wrapper around the filling, in a loosely-pleated open dumpling.
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13
The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming.
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14
Repeat until the filling is used up.
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15
Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers.
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16
Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat.
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17
Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
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18
Remove the steamer from the pan.
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19
Top each dumpling with 1/2 heaping teaspoon of the carrot salad.
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20
Serve immediately in the steamer pan.
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21
-- Use this vegetable salad with other seafood and meat hors d'oeuvres instead of mayonnaise or cream based sauces
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22
-- Thai cuisine is often low in fat, just avoid dishes made with coconut milk
