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1
Heat a skillet over medium heat and hit it with a 1-count drizzle of oil.
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2
Saute the ginger, shallot, and carrot for 2 minutes to soften.
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3
Put the crabmeat in a mixing bowl and scrape in the ginger mixture.
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4
Fold in the remaining ingredients and season with salt and pepper.
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5
Be careful not to mash the crabmeatyou want that texture when you bite into the wonton.
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6
Lay a wonton wrapper on a flat surface and brush with the beaten egg white.
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7
Drop 1 tablespoon of the crab filling onto the center of the wrapper.
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8
Fold the wonton in half, corner to corner, to form a triangle.
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9
Press around the filling to knock out any air bubbles and then press the seam together to seal so the filling doesnt seep out when fried.
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10
Lightly dust the filled wontons with cornstarch to keep them from sticking and place them on a cookie sheet.
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11
In a wok or heavy pot, heat 2 to 3 inches of peanut oil over medium-high heat.
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12
The oil should take about 15 minutes to heat up.
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13
Sprinkle a tiny bit of cornstarch in the hot oil; if it sizzles, you are ready to go.
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14
If you feel more comfortable checking the temperature of the oil with an instant-read thermometer, it should read 350F.
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15
Drop 5 wontons in the pot, one at a time so they dont stick together, and fry for about 5 minutes, until crisp, turning frequently.
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16
Remove with a strainer or slotted spoon and drain on a plate lined with paper towels.
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17
Let the oil come back up to temperature and fry the remaining wontons.
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18
These are dynamite with all 3 of the sauces on page 128!
