½ pound shrimp ¼ cup chopped green onions 2 tablespoons minced onion 1 tablespoon minced carrots 1 tablespoon chopped cilantro 2 tablespoons shoyu 1 tablespoon sesame oil 2 eggs 1 ½ tablespoons cornstarch
For Deep Frying: 1 egg 10 ounces (1 package) won ton wrappers Oil for deep frying
Peel and devein the shrimp. Chop them very fine. Chop the green onions, peel and mince the onion. Peel and mince the carrots; chop the cilantro. Crack the eggs into a bowl and whisk to mix.
Put the chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well. Set the shrimp mixture aside.
To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well. Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke.
Using a teaspoon, place ½ teaspoon of shrimp poke in the center of 1 wonton wrapper. Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle. Crimp the edges of the wonton with a fork. Repeat until you have filled all the wonton wrappers.
Heat oil in a deep fryer or heavy pot to 350 degrees. Deep fry the wontons until they are golden brown. Remove from the oil and drain on paper towels. You will probably have to do this in several batches. Do not crowd the oil.
Dip in honey wasabi aioli to serve.
Honey Wasabi Aioli: 1 ½ cups Best Foods mayonnaise 2 tablespoons honey 1 ½ tablespoons wasabi powder 1 tablespoon sesame oil 1 tablespoon sesame seeds (black or white) 1 teaspoon shoyu