Defrost, shell, and devein the shrimp. Set aside. In a mini food processor, beat the egg white until frothy and then add in the shrimp and the rest of the ingredients, except the wonton skins. Blend until the ingredients form the shrimp paste.

Cut the wonton skins into tiny strips and lay them on a flat surface. Wet your hands and form the shrimp paste into balls (slightly smaller than a ping pong ball) and roll the shrimp balls onto the bed of wonton skins. Make sure that the wonton skins coat the shrimp balls evenly. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown. Dish out and serve hot with Thai sweet chili sauce or your favorite chili sauce.