b'Fat Choy Purses LAWRENCE C. C. CHUMakes 8 pursesThese auspicious Fat Choy Purses are often served during Chinese New Year as a symbol of prosperity and wealth. Fat choy is also the name for black hair moss in Chinese, which lends its symbolic meaning to the garnish.cooking time: 30 to 40 minutesFOR THE FILLING: 1 2-inch piece carrot, diced into W-inch cubes32 peasW pound bay scallopsW pound medium-sized prawns, each cut into 6 to 8 pieces1 tablespoon Pompeian Extra Light Tasting Olive Oil, for stir-frying the filling1 thumb-size ginger slice, minced1 green onion, white part only, mincedW pound cooked Dungeness crabmeat, moisture squeezed out4 fresh black mushrooms, diced4 water chestnuts, diced1 tablespoon chicken brothW teaspoon saltW teaspoon white pepper1 tablespoon cornstarch pasteFOR THE WRAPPERS:8 egg whites1V teaspoons cornstarch pastePompeian Extra Light Tasting Olive Oil, for pan-frying the wrappersFOR THE GARNISH:8 cooked carrot cubes8 to 10 green-onion tops (green part)2 tablespoons dried black hair moss (fat choy)1 recipe Kabocha Bisque (Optional; see recipe on page 18.)TO PREPARE THE FILLING: Begin by water-blanching the first 4 filling ingredients. Heat 1V quarts water to a boil in a sauce-pan. Add the carrot cubes and blanch 1V minutes until soft. Add the peas and blanch 30 seconds. Remove with a strainer, and drain. Add the bay scallops and prawns to the water; blanch 1 minute. Remove and drain. Set aside 8 of the blanched carrot cubes for the garnish.15'