Thai Chili Sauce with Wonton Shrimp Rolls

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Ingredients 

12 medium shrimp (about 10-12 to the pound) 
12 wonton skins 
3 tablespoons nam prik kiga 
3 tablespoons chopped onion 
3 tablespoons diced tomato (discard the skin and seed pulp) 

Method 

Remove the heads, legs and shells, including the tails, from the shrimp, and devein them. Thread them lengthwise onto thin skewers (to straigthen them out). Combine the nam prik kiga, onion and tomato. Lay a wonton skin on your worksurface. Place half a tablespoon of the mix on the skin, add a shrimp, a second half tablesppon of mix, and wrap in the skin, pinching it closed. Repeat for the other shrimp. 

The uncooked shrimp rolls are now delivered to the table with a small pot, such as a fondue pot, of cooking oil, and the diners dip shrimp into the oil and deep fry them to their tastes before eating (a small charcoal burner and a smallwokis used in Thailand).