Directions:

• 1.

  Finely chop the shrimp, then add to a large bowl with the green onions, soy sauce, fish sauce, salt, pepper, and sugar. Mix well. Add the egg and rice flour and stir; the mixture should thicken a bit.

• 2.

  Use a sharp knife to shred the wonton wrappers into ½-inch-wide strips, then transfer to a separate large bowl.

• 3.

  Scoop 2 tablespoons of the shrimp filling into the bowl with the shredded wrappers and pat firmly to cover the filling completely. Repeat to make about 6 balls total.

• 4.

  In a large pot, heat the vegetable oil over medium-high heat until the temperature reaches 350°F (180°C).

• 5.

  Working in batches, fry the shrimp balls in the hot oil for 5-6 minutes, or until the internal temperature reaches 145°F (63°C).

• 6.

  Serve immediately with sweet chili sauce alongside for dipping.

• 7.

  Enjoy!