Put the minced beef into a bowl. Rinse the shrimps under cold running water and dab dry. Remove the tails from 6 shrimps, chop the shrimps quite finely and add to the mince. Make a cut along the backs of the remaining shrimps using a sharp knife.
Thaw the wonton wrappers under a damp kitchen cloth to prevent them from drying out. Peel and finely chop the shallot and garlic and add to the mince. Season with sugar and soy sauce, mix well and check the seasoning.
Spread a little mince on each wonton wrapper and lay a shrimp on each. Then roll up diagonally, so that the unpeeled tail end of the shrimp is exposed.
Heat the oil in a wok or a deep frying pan and fry the shrimps, a few at a time, for 4-5 minutes until golden. Drain on absorbent kitchen paper and keep warm in the oven (70°).
Serve with the sweet and sour chili sauce as a dip.