Add egg white to the chopped shrimp and mix briefly. In a separate bowl whisk together all-purpose flour, cornstarch, 2 tsp salt, and white pepper. Add the dry mix to the shrimp, then pour in cold sparkling water in two additions, folding gently until just combined into a slightly loose, sticky batter. Add up to 1 tsp neutral oil if batter feels too stiff. Taste a small pinch (cook a tiny piece quickly) and adjust salt if needed.

Heat oil

In a heavy-bottomed pot or deep skillet, pour oil to a depth of about 2 inches (about 2–3 cups). Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately.

Fry fritters

Using a tablespoon or small ice-cream scoop, drop 1-tablespoon portions of batter into the hot oil without overcrowding (work in batches). Fry for 2–3 minutes, turning once, until golden and cooked through. Remove fritters with a slotted spoon and drain on a wire rack or paper towel-lined tray. Season immediately with remaining 1 tsp salt while still hot.

Keep warm

If making multiple batches, keep cooked fritters warm on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batter.

Asian Slaw

Combine shredded green cabbage, red cabbage, carrot, red bell pepper, and scallions in a large bowl. Add chopped cilantro and toasted sesame seeds. Toss gently to mix.

Lightly season slaw with a pinch of salt (use sparingly; dressing will add salt) and set aside until ready to dress — the slaw can sit at room temperature for up to 30 minutes before serving.

Chili‑Lime Vinaigrette

In a small bowl or jar combine fresh lime juice, rice vinegar, light soy sauce, honey, sesame oil, neutral oil, minced chili, minced garlic, 1/4 tsp salt, and black pepper. Whisk or shake vigorously until emulsified.

Taste and adjust: add more honey for sweetness, more lime for acidity, or a pinch more salt or soy for saltiness. If very spicy, dilute with an extra 1 tsp neutral oil or a splash of water.

Dress slaw: Pour vinaigrette over slaw just before serving (about 2–3 tablespoons for the amounts listed) and toss to coat evenly.

Plating & Garnish

To serve, mound dressed Asian slaw in the center of a plate or on a long sushi-style board. Arrange hot ebi fritters on top of or alongside the slaw.

Garnish with microgreens or extra cilantro and fried shallots if using. Serve immediately with lime wedges on the side for squeezing over the fritters.