Heat a skillet over medium heat and hit it with a 1-count drizzle of oil. SautĂ© the ginger, shallot, and carrot for 2 minutes to soften. Put the crabmeat in a mixing bowl and scrape in the ginger mixture. Fold in the remaining ingredients and season with salt and pepper. Be careful not to mash the crabmeatâ€”you want that texture when you bite into the wonton.
Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles and then press the seam together to seal so the filling doesnâ€™t seep out when fried. Lightly dust the filled wontons with cornstarch to keep them from sticking and place them on a cookie sheet.
In a wok or heavy pot, heat 2 to 3 inches of peanut oil over medium-high heat. The oil should take about 15 minutes to heat up. Sprinkle a tiny bit of cornstarch in the hot oil; if it sizzles, you are ready to go. If you feel more comfortable checking the temperature of the oil with an instant-read thermometer, it should read 350Â°F. Drop 5 wontons in the pot, one at a time so they donâ€™t stick together, and fry for about 5 minutes, until crisp, turning frequently. Remove with a strainer or slotted spoon and drain on a plate lined with paper towels. Let the oil come back up to temperature and fry the remaining wontons.
Edited: October 9th, 2009