Begin by roughly chopping the peeled and deveined shrimp into a paste-like consistency. Use a knife or a food processor for this task, pulsing until the shrimp is finely minced but not pureed.

In a mixing bowl, combine the shrimp paste with the egg white, cornstarch, chopped water chestnuts, spring onions, sesame oil, salt, white pepper, sugar, and Shaoxing wine if you're using it. Mix well until all ingredients are thoroughly combined.

Lightly wet your hands to prevent sticking, and take small portions of the shrimp mixture to shape into patties, aiming for approximately ½ inch in thickness.

In a non-stick skillet, pour enough oil to cover the bottom with about ¼ inch depth and heat over medium heat for about 3-4 minutes until it’s shimmering but not smoking.

Carefully add the patties into the hot oil and fry each shrimp cake for 2-3 minutes on one side until golden brown, then gently flip to cook the other side for an additional 2-3 minutes.

Once golden and crispy, remove the shrimp cakes from the skillet and place them on paper towels to drain any excess oil. Serve hot with your favorite dipping sauce.