Minced shrimp in a food processor until fine but slightly chunky, then combine with egg white, white wine, shallot, green onions, parsley, cornstarch, ginger, and sesame oil.

With wet hands, shape shrimp mixture into 12 equal balls. Place on a plate.

Roll each ball in panko breadcrumbs, ensuring they are well coated. Let rest for 5 minutes.

In a separate bowl, whisk together ketchup, mayonnaise, yogurt, parsley, and sriracha until smooth.

Heat canola oil in a deep frying pan to 350°F and fry shrimp balls in batches for 2-2.5 minutes until golden brown.

Serve warm on a platter with dipping sauce.