b'Next, blanch the garnish ingredients. Blanch the green-onion tops (which will be used for tiesfor the purses) for a few seconds just until they become flexible. Transfer to a cutting board.Slit the thick onion tops in half lengthwise to make tying easier. Dip the black hair moss inhot water for a few seconds to soften. Set aside on a garnish plate with the reserved carrot cubes and the green-onion tops.Finish by stir-frying the filling ingredients: Heat 1 tablespoon oil in a wok over medium-high heat. Add the ginger and minced green onion, and stir-fry a few seconds. Add the blanchedfilling ingredients and the crabmeat, mushrooms and water chestnuts, and stir-fry for 1 minute. Add the chicken broth, salt and pepper, and stir-fry 1 minute. Add 1 tablespoon cornstarch paste and stir well. Transfer the filling to another plate to cool.TO PREPARE THE WRAPPERS: Place the egg whites and 1V teaspoons cornstarch paste in a bowl. Beat lightly until the egg whites become smooth but remain clear. Use a paper towel to remove any air bubbles on the surface.Heat an 8-inch frying pan over medium heat. Wipe on a light coating of oil with a paper towel. Add about 3 tablespoons egg white batter to the pan, tilting the pan to cover the bottom with a thin coating; dab on a little extra batter to repair any holes.Fry each wrapper about 1 minute on one side until it turns opaque. Gently flip the wrapper over and cook the other side for 30 seconds until set. Oil the pan before frying each wrapper.Transfer the wrappers to a tray in a single layer to cool. Do not pile wrappers on top of each other, or they may stick together and break.TO ASSEMBLE:Spoon 2 tablespoons of filling into the center of each wrapper. Gather up the edges to enclose the filling. Wrap a green-onion tie twice around the neck of the purse and tie into a knot. Trim off uneven edges above the tie with scissors, leaving a half inch above. Set the purses aside on a plate.The purses can be made hours ahead, covered, and refrigerated. To reheat, place the purses on a plate on a steamer rack. Cover, and steam over boiling water for 1 to 2 minutes. Remove to garnish. To garnish, lightly mash the reserved carrot cubes and place on top of each purse. Place a few strands of black hair moss over the carrot.TO SERVE:The Fat Choy Purses may be served over sauted greens such as pea shoots or spinach leaves, or may be served with Kabocha Bisque. (See recipe on page 18.) To serve with the bisque, ladle the soup into wide soup bowls and place a purse in the center of each serving.CHEF STELLINOS SUGGESTED WINE PAIRING:Terras Gauda Abada de San Campio Albario16'