In a pan, add vegetable oil and saute diced potatoes for 5 minutes or until lightly golden. Add shrimp, curry powder and coconut milk; taste for seasoning. Fold in chives, then set aside to come to room temperature.
Fill the center of each wonton wrapper with 1/2 tablespoon of curry filling. Lightly brush water around the filling, fold and close wontons tightly to resemble the shape of a pouch.
Fry wontons for 30 seconds to 1 minute or until golden brown. Decorate each money bag with blanched chives and edible blossoms. Serve immediately, with sweet chili sauce on the side.