Peel and devein the shrimp. Cut the shrimp into medium dice, and set aside. Simmer the shells in the water, onion, celery, bay leaf, and peppercorns for 20 minutes. Strain and set aside.
Combine the remaining filling ingredients, except the wonton skins and cornstarch, blend well, and marinate 30 minutes.
Place a half teaspoon of the filling onto the center of a wonton skin. With a small pastry brush, moisten the edges of the skin with water. Place another wonton skin on top, and press the edges together. Trim excess dough from the edges, then place on a plate dusted with cornstarch. Repeat until all the wontons are filled.
Simmer the shallots and wine until reduced by half Beat in the butter, stirring continuously, until fully emulsified. Add the cilantro, and set the sauce aside, keeping warm.
Poach the wontons in the simmering shrimp broth for about 1 minute each, or until they float to the surface. Place on serving plates, top with sauce, and garnish with a sprig of cilantro.
Calories From Fat 190 Protein 175 Total Fat 21 Carbohydrates 8
Calories 980 Calcium 454 Iron 20 Sodium 999 Vitamin A 999 Vitamin C 17 Cholesterol 999
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