Roughly chop the shrimp with a knife or pulse in a food processor until finely minced but not pasty.

In a large bowl, combine the chopped shrimp with breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well.

If the mixture feels too wet, stir in cornstarch to help bind.

With slightly wet hands, shape the mixture into 1 to 1.5-inch balls. You should get around 20 to 25 balls.

Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Once hot, fry the shrimp balls in batches for 3–4 minutes per side until golden brown and cooked through.

Remove and place on a paper towel-lined plate to drain excess oil.

Garnish with cilantro or sesame seeds if desired. Serve hot with dipping sauces like sweet chili sauce, soy sauce, or lemon garlic aioli.