Begin by thawing 1 pound of shrimp if using frozen, pat them dry, smash lightly, and coarsely chop.

Boil water and blanch the halved carrot pieces for about 2 minutes, then rinse under cold water and finely dice.

In a large bowl, combine shrimp, diced carrots, minced water chestnuts, chopped cilantro, and grated ginger. Add Shaoxing wine, salt, white pepper, oyster sauce, sesame oil, sugar, cornstarch, and egg white. Mix vigorously for 5-10 minutes until sticky.

Preheat frying pan over medium-high heat until lightly smoking, then add 2 tablespoons of oil and reduce the heat to medium.

Take portions of the mixture, shape into small discs about one inch thick, and drop them into the heated frying pan, ensuring not to overcrowd.

Pan-fry for approximately 3 minutes on one side until golden brown and crispy, flip and cook the other side for another 3 minutes.