Grate ginger and garlic with microplane, or mince finely. Mix with soy sauce, chili sauce, and cornstarch. Marinate shrimp in mixture for 20 minutes in the refrigerator.
Dry shrimp with paper towel. Nick with a knife to straighten. Roll in wonton wrappers, and seal edges with water.
Fry in oil heated to 375 degrees for 2-3 minutes, until shrimp is cooked and wontons are light golden brown. Serve with extra sweet chili sauce and citrus marmalade sauce.