Deep Fried Shrimp Balls

With a cleaver on the flat side smoosh the shrimp one by one, then mince fine, do the same to the other meat, mix the 2 meats together in a bowl and set aside.
Blend the garlic ginger, scallion fish sauce and mirin. Strain the liquid and add to the meat mixture.
Add in the egg white to the mixture along with the potato starch, white pepper, onion powder, sugar, salt and sesame oil, then stir by hand, in one direction, until mixed, then for 5 minutes, then pick up and slam back into bowl for 5 minutes (this action develops a stickier consistency that only happens when the proteins bind together!). Of course you could use a food processor but the end process, by hand has a better consistency!

Mix in the carrots or whatever vegetables or herbs you are using. Always add these after the meat proteins have bound, as they may inhibit binding.
Have your oil hot to medium high @375 ° F., turn down to medium @350 ° F. before starting to fry the shrimp balls.

Using the shrimp mixture, squeeze out from your palm of your left hand, between your fore finger and thumb a small golf ball size of the shrimp mixture, with a wet spoon in your right hand, scoop the golf ball from your left hand and drop into the coating, roll it with the spoon and use the spoon to cover it with coating, transfer the coated shrimp ball to a holding tray, or if your fast and your oil's at temp, drop in the oil, do only several per batch so you don't crowd them until they're all done. Set aside and/or serve with a hoisin dipping sauce and/or hot chili oil.