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1
Peel and devein the shrimp.
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2
Chop them very fine.
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3
Chop the green onions, peel and mince the onion.
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4
Peel and mince the carrots; chop the cilantro.
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5
Crack the eggs into a bowl and whisk to mix.
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6
Put the chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well.
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7
Set the shrimp mixture aside.
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8
To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well.
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9
Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke.
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10
Using a teaspoon, place 1/2 teaspoon of shrimp poke in the center of 1 wonton wrapper.
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11
Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle.
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12
Crimp the edges of the wonton with a fork.
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13
Repeat until you have filled all the wonton wrappers.
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14
Heat oil in a deep fryer or heavy pot to 350 degrees.
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15
Deep fry the wontons until they are golden brown.
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16
Remove from the oil and drain on paper towels.
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17
You will probably have to do this in several batches.
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18
Do not crowd the oil.
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19
Dip in honey wasabi aioli to serve.
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20
For the honey wasabi aioli, whisk or blend all ingredients.
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21
Refrigerate.
