Crispy Carrot Peanut Wontons

1 Tbl. Butter
2 each Carrots, peeled and chopped coarsely
2 cups Chicken stock or broth
1/2 cup Peanuts, roasted until golden and ground
to taste Salt and pepper

18 each Wonton wrappers
as needed Peanut oil for deep frying

Saute the carrots in the butter until softened then add the chicken stock. Simmer until the stock is reduced by half then transfer to a blender, add the ground peanuts and puree smooth. Season to taste with salt and pepper. Chill and reserve. Lay the wonton wrappers out on a flat work surface and spoon about 1/2 teaspoon of filling into the center of each wrapper. Moisten the edges of the wrappers and fold over to seal. Bring the two opposing points to meet and press together. Reserve until ready to cook. Deep fry at 350 F. just before serving.