To make the wonton filling, place the shrimps in a food processor and grind until smooth and forms a paste. In a mixing bowl, combine the shrimp paste, ground pork, soy sauce, sesame oil, cornstarch, egg, sugar, garlic, and 3 tablespoons of chopped green onions and mix well.
Place about 1/2 tsp to 1 tsp of the filling (depending on the size of the wonton wrapper) at the center of a wonton wrapper. Wet the edges of the square wonton wrapper, and fold it in half, forming a rectangle. Wet the bottom right corner of the rectangle, and connect it to the bottom left corner, forming a boat-shaped wonton. Repeat steps with the rest of the filling.
Bring about 5 cups of water to a boil. Gently add the wontons in batches into boiling water and let boil for about 3 minutes, or until cooked thoroughly. Remove from heat and drain off excess water, and set aside.
To make broth, bring chicken stock to a boil (we used powder-based chicken stock), and let simmer for about 5 minutes. Add 1 tsp of sesame oil and mix well.
To serve, place wontons in a bowl, then pour broth over them. Garnish with green onions.