Heat oil in a cast iron skillet or deep fryer over medium-high heat. Fry wonton wrappers in the hot oil for about 1 minute. Flip and fry until golden brown, about 1 minute more. Transfer to a plate lined with paper towels and sprinkle with salt while piping hot.
Cut each shrimp into 4 small pieces and place in a bowl. Toss with cornstarch. Increase heat under skillet to medium-high and fry coated shrimp in batches until crisp, about 6 minutes. Transfer to a plate lined with paper towels.
Top each fried wonton with a small amount of coleslaw mix and a pinch of green onion. Drizzle generously with yum yum sauce.
Toss fried shrimp and chili sauce in a bowl; place a portion of shrimp on top of each wonton.
