In a bowl, mix the tropical fruit with the brown sugar, nuts, and ginger together. In a small bowl, beat the egg.

Lay several of the wonton wrappers on a work surface. Spoon 2 teaspoons of filling into the center of each wrapper. Paint the edges with the beaten egg and fold the bottom up over the top to enclose the filling and make a triangle. Press down to completely seal the edges. Repeat with the remaining ingredients.

In a large wok or pot, heat oil to 360 degrees F to 370 degrees F. Add the fruit wontons in batches to the oil and cook until golden brown, about 45 seconds, turning as they cook. Remove, drain on paper towels, and dust with powdered sugar. Repeat with the remaining wontons.

Spoon Ginger Creme Anglaise on the bottom of dessert plates, and top with 3 to 4 wontons per plate. Garnish the plates with dried banana and pineapple chips, and crystallized ginger, if desired.

In a small, heavy saucepan, combine cream and ginger. Warm to about 110 degrees F over medium-low heat. Remove from the heat and let steep for 10 minutes.

In a bowl, whisk together the egg yolks and sugar. Add 1/2 cup of the hot cream to the egg mixture, whisking constantly. Gradually whisk the egg mixture into the cream and cook, stirring, over medium heat until it thickens and coats the back of a spoon, about 3 minutes. Remove from the heat and strain into a clean bowl. Discard the ginger.

Serve immediately. If not serving immediately, press plastic wrap against the surface of the custard so a film will not form, and refrigerate.

Yield: 2 cups