Prepare the shrimp mixture by roughly chopping the raw shrimp into a paste-like consistency, then combine with egg white, cornstarch, water chestnuts, spring onions, sesame oil, salt, white pepper, sugar, and Shaoxing wine. Mix until sticky.

Shape the mixture into small patties about ½ inch thick and place on parchment paper.

Heat oil in a non-stick skillet over medium heat until shimmering. Test with a small piece of shrimp mixture; it should sizzle.

Lower patties into hot oil, fry for 2-3 minutes per side until golden brown and crispy.

Once fried, drain on paper towels and serve immediately with your choice of dipping sauce.