Finely chop the shrimp. Put them in a bowl and stir in the garlic, scallion, soy sauce, fish sauce, cilantro and egg yolk.
Lay the wonton wrappers on work surface in a single layer and place about 1 tablespoon of the filling mixture into the middle of each. Brush the edges with egg white and fold each one into a triangle , pressing lightly to seal. Bring the 2 bottom corners of the triangle around to meet in the middle, securing with a little egg white to hold in place.
Slice the chilies on a steep diagonal angle to make long slices, removing seeds if you prefer. Slice the scallions (green onions) on the same angle.
Place the stock, fish sauce, soy sauce, and rice wine in a large pot and bring to a boil. Add the chilies and scallions(green onions). Bring to a simmer. Drop the wontons into the pot and simmer for 4-5 minutes until thoroughly heated.
Serve the soup and wontons in small bowls, garnish with fresh cilantro leaves sprinkled on top just before serving.