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1
Heat a skillet over med.
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2
heat and put in a 1 count drizzle of oil.
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3
Saute the ginger, shallot and carrot for 2 minutes, to soften.
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4
Put the crabmeat in a bowl and scrape in the ginger mixture.
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5
Fold in the remaining ingredients (up to the wonton wrappers) and season with salt and pepper.
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6
Please don't mash the crabmeat - you want the bigger pieces!
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7
Lay a wonton wrapper on a flat surface and brush with the beaten egg white.
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8
Drop 1 T. of the crab filling onto the center of the wrapper - then fold the wonton in half, corner to corner, to form a triangle.
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9
Press around the filling and ease out any air bubbles.
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10
Then press the seam together to seal, so the filling doesn't seep out when fried.
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11
Lightly dust the filled wontons with cornstarch to keep them from sticking and then put them on a cookie sheet.
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12
In a heavy pot - or wok - heat 2 to 3 inches of peanut oil over med-high heat.
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13
The oil should take about 15 minutes to heat up.
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14
Sprinkle a tiny bit of cornstarch in the hot oil; if it sizzles, it's ready!
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15
(It should be about 350 degrees F.).
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16
Drop about 5 wontons into the oil, one at a time so they don't stick together, and fry for about 5 minutes, until crisp, turning frequently.
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17
Remove with a strainer or slotted spoon and drain on a plate lined with paper towels.
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18
Let the oil come back up to temperature and fry the remaining wontons.
