Begin by mincing the raw shrimp in a food processor until finely chopped but not pureed. Transfer to a mixing bowl.

In the mixing bowl, mix together the shrimp, egg white, white wine, shallot, green onions, parsley, cornstarch, ginger, and sesame oil until a sticky mixture forms.

Let the mixture sit for 15 minutes in the refrigerator to allow flavors to meld.

Shape the mixture into walnut-sized balls, about 12 in total, ensuring they are tightly packed.

Roll each shrimp ball in the panko breadcrumbs, pressing lightly to adhere. Let rest for 5 minutes.

Whisk together the dipping sauce ingredients in a bowl and adjust Sriracha to taste.

Heat canola oil in a deep skillet to 350°F (175°C). Fry the shrimp balls in batches for 2-2.5 minutes until golden brown.

Transfer fried shrimp balls to a paper towel-lined plate to drain excess oil. Serve warm with dipping sauce.