Roughly chop the raw shrimp into a paste-like consistency and set aside in a mixing bowl.

Combine the shrimp paste with egg white, cornstarch, water chestnuts, and spring onions. Add sesame oil, salt, white pepper, sugar, and Shaoxing wine. Stir vigorously for 1-2 minutes until sticky.

Lightly wet your hands and shape the mixture into small patties, about ½ inch thick, and place them on parchment paper.

Heat oil in a non-stick skillet over medium heat until it shimmers.

Carefully place the patties into the hot oil and fry for about 2-3 minutes on each side until golden brown.

Transfer cooked shrimp cakes to paper towels to drain excess oil and serve hot with a dipping sauce.