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1
Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice.
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2
Pulse until fine.
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3
Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper.
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4
Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.
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5
Lay a wonton wrapper on a flat surface and brush with the beaten egg white.
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6
Drop 1 tablespoon of the crab filling onto the center of the wrapper.
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7
Fold the wonton in half, corner to corner, to form a triangle.
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8
Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out.
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9
You can leave them this shape or continue on by brushing the 2 side points with beaten egg white.
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10
Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal.
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11
Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet.
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12
(When these are folded they look like Pope hats.)
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13
Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer.
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14
Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over.
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15
Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain.
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16
Keep going to cook all of the wontons.
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17
Stir together the dipping sauce and serve with the wontons.
