Rinse scallion and chop finely. Chop shrimp and combine with an egg white. Add cornsrtarch, scallion and garlic and season with soy sauce and cayenne pepper. Refrigerate for 30 minutes.
Make small balls out of the mixture. Heat oil in a pan and cook balls for about 4 minutes or until golden brown on all sides. Drain on paper towels. Arrange on plates and serve.