Instructions: Put the shrimp, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Cover and refrigerate until ready to use. Can be made 1 day ahead and will keep for 2 days. (

Makes about 1 1/2 cups)

For the dumplings: Place a spoonful of the shrimp filling in the center of each wonton wrapper. Lightly wet the edges of the wrappers with water. Fold the wrapper over the filling, forming a triangle and seal completely.

Preheat the fryer. Fry the wontons in batches until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt.

This recipe yields 24 dumplings.

Yield: 24 dumplings

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