Mince the shrimp, carrot, and chili pepper, keeping the shrimp slightly chunky for texture.

Combine minced shrimp, oyster sauce, salt, pepper, minced carrot, and chili pepper in a bowl. Mix until sticky.

Shape the mixture into small balls suitable for one bite.

Coat each shrimp ball in flour, then dip in beaten egg, and finally roll in breadcrumbs.

Prepare the chili sauce by mixing ketchup, hot sauce, doubanjiang, vinegar, sesame oil, sugar, and minced vegetables.

Heat oil in a pan and sauté garlic, chili pepper, and dried chili until fragrant.

Add minced onion, carrot, and paprika to the pan, followed by the prepared sauce. Stir quickly to combine.

Heat oil in a deep pan and fry the shrimp balls until golden brown, turning occasionally.

Drain the shrimp balls on paper towels to remove excess oil.