Place the raw shrimp in a food processor and pulse until finely chopped but not pureed.
Transfer the chopped shrimp to a mixing bowl and add the egg white, cornstarch, all-purpose flour, salt, white pepper, minced garlic, and chopped green onions.
Mix all ingredients thoroughly until a sticky, cohesive mixture forms.
Heat 2 cups of vegetable oil in a deep frying pan or wok over medium-high heat to 350°F (175°C).
Using wet hands, shape the shrimp mixture into small balls about 1 inch in diameter.
Roll each shrimp ball in panko breadcrumbs until fully coated.
Carefully place the shrimp balls into the hot oil, frying in batches to avoid overcrowding.
Fry each batch for 3-4 minutes or until the shrimp balls are golden brown and crispy.
Use a slotted spoon to remove the shrimp balls and drain on paper towels.
Serve the crispy shrimp balls hot with the sweet chili sauce on the side for dipping.