1 cup dry red wine
1/2 cup sugar
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground cinnamon
1/2 cup plus 1 tablespoon low sodium soy sauce
2 large ripe mangoes, peeled, pitted, diced
1/2 cup diced red onion
2/3 cup coarsely chopped fresh cilantro
2 tablespoons chopped lemon grass or 1 tablespoon grated lemon peel
2 tablespoons finely chopped peeled fresh ginger
1 tablespoon oriental sesame oil
1 large egg yolk
24 uncooked large shrimp, peeled, deveined
24 square wonton wrappers
24 small fresh basil leaves
Vegetable oil (for deep frying)
Combine wine, sugar, crushed red pepper, cinnamon, and 1 tablespoon soy sauce in heavy small saucepan over medium high heat. Boil until syrupy, about 8 minutes. Cool. Combine mangoes, onion, and 1/3 cup cilantro in small bowl. (Sauce and salsa can be prepared 8 hours ahead. Cover separately and refrigerate.)
Blend 1/2 cup soy sauce, 1/3 cup cilantro, lemon grass, ginger, sesame oil, and egg yolk in processor until well blended. Place shrimp in medium bowl. Pour egg marinade over and let stand 15 minutes. Drain-shrimp.
Place wonton wrapper on work surface. Place 1 basil leaf in center of each wrapper. Place 1 shrimp atop each basil leaf, allowing tail to extend beyond wrapper. Brush top edge of wonton with water and roll up from bottom, enclosing shrimp and pressing long edge to adhere.
Pour oil to depth of 3 inches in heavy large pot. Heat oil to 350°F. Fry wontons in small batches until cooked through, about 2 minutes per batch. Using slotted spoon, transfer to paper towels to drain.
Spoon salsa onto center of each plate. Arrange 4 wontons around salsa on each plate. Spoon sauce over wontons.