Chop the shrimp finely and combine it in a bowl. Add the finely diced carrot, chopped water chestnuts, cilantro, grated ginger, and the Shaoxing wine to create a flavor-packed mixture. Sprinkle in the salt, ground white pepper, oyster sauce, sesame oil, sugar, cornstarch, and the egg white as you mix everything together!

Shape the mixture into individual cakes about 2-3 inches in diameter. Ensure they are compact enough to hold together while cooking.

Heat the oil in a non-stick pan over medium heat. Once hot, gently place the shrimp cakes in the oil and fry for about 6 minutes on each side, or until they are golden brown and crispy.