Instructions

1. Pulse 1 pound peeled and deveined raw shrimp, 1 large egg white, 2 tablespoons cornstarch, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon kosher salt, 1/2 teaspoon granulated sugar, and 1/4 teaspoon ground white pepper in a food processor until you have a thick but still chunky shrimp paste, about 15 (1-second) pulses. Transfer to a medium bowl and stir in 4 finely chopped scallions.
2. Line a plate or small rimmed baking sheet with parchment paper. Scoop the shrimp mixture out in 2-tablespoon portions onto the parchment. If you used a cookie scoop, leave them in that shape. Otherwise, using damp hands, form each portion into a 2 1/2-inch-wide patty that’s about 1/2-inch thick.
3. Heat 2 tablespoons of the neutral oil in a large nonstick or cast iron frying pan over medium heat until shimmering. Add half of the shrimp patties and sear until the bottoms are golden-brown, 2 to 3 minutes. Flip the patties (if you used a cookie scoop, then give them a gentle smash with a flat spatula to flatten slightly). Sear until the second side is golden-brown and the patties are cooked through, 2 to 3 minutes.
4. Transfer the patties to a platter. Add the remaining 1 tablespoon neutral oil to the pan and repeat cooking the remaining patties. Garnish with thinly sliced scallions and serve with nước chấm or soy sauce mixed with black vinegar for dipping.