Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

INGREDIENTS

• 2 tablespoons canola oil
• 3/4 cup thinly sliced shallots
• 2 teaspoons minced garlic
• 4 Thai chiles, stemmed and minced
• 2 tablespoons rice wine
• 2 pounds ripe tomatoes (such as Roma or Early Girl), cored and diced
• 3/4 cups chicken stock
• 1 tablespoon fish sauce
•  
• 8 ounces shrimp, peeled, deveined, and finely chopped
• 4 ounces ground pork
• 1/3 cup
• 3 tablespoons
• 1 1/3 cups finely chopped fresh water chestnuts or jicama
• 1/3 cup black trumpet mushrooms
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped scallion, white and light green parts only
• 1 tablespoon plus 1 teaspoon oyster sauce
• 1 tabelspoon sesame seeds, toasted and ground to a coarse powder
• 1 tablespoon finely minced shallot
• 2 teaspoons toasted sesame oil
• Pinch ground black pepper
• 50 square wonton wrappers (1-pound package)
• Cornstarch, for dusting
• Canola oil, for deep-frying