Crispy and flavorful shrimp balls with a tender interior and golden exterior—perfect as an appetizer, party snack, or side dish.

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In a food processor, pulse shrimp until coarsely chopped (not a paste). Transfer to a bowl.
Add green onions, egg white, cornstarch, soy sauce, sesame oil, ginger, garlic, white pepper, and salt. Mix until well combined and slightly sticky.
Wet hands and shape mixture into 20–24 balls, about 1″ (2.5 cm) diameter. Roll each lightly in cornstarch.
Heat 1–2″ of oil in a deep-sided pan to 350 °F (175 °C).
Fry shrimp balls in batches, without overcrowding, for 3–4 minutes, turning occasionally, until lightly golden and cooked through.
Drain on paper towels. Let rest 1–2 minutes before serving warm.
Serve with your choice of dipping sauce.

For a healthier version, bake at 400 °F (200 °C) for 12–15 minutes, turning halfway, until golden.
Freeze raw shrimp balls (on a tray), then transfer to a sealed bag. Fry or bake directly from frozen, adding 1–2 minutes to cooking time.
Add finely chopped water chestnuts or bamboo shoots for extra crunch.
Adjust spice by adding a pinch of chili flakes or Sriracha to the mixture.
Use panko instead of cornstarch for a crispier coating.