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 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. 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.