In a bowl, add the shrimp, salt, and white pepper. Mix together well. Toss in the cornstarch and mix again until fully coated.
Mix together 1/2 tsp cornstarch and 1/2 tbsp water to make a starch slurry.
Combine the eggs, salt, sugar, sesame oil, white pepper powder, starch slurry, and chopped scallions together in a bowl. Whisk until fully mixed.
In a wok or pan, add 1 tbsp oil over medium high heat. Place the shrimp in the pan and cook until they're about 80% cooked. Remove from the heat and transfer the shrimp into the egg mixture.
Wipe the wok or pan down clean. Heat the remaining tbsp of oil over medium-high heat.
When the wok starts smoking, add the egg and shrimp mixture and let this cook for about 30 seconds. The edges of the egg mixture should bubble and puff up.
Using a spatula, lift the cooked layer of eggs and fold it on top of the uncooked eggs. Continue to do this 3 to 4 times. Do not scramble or mix the eggs vigorously or else they will lose their silky texture.
Turn the heat off and continue to fold and layer the eggs until your desired doneness. Keep in mind that the residual heat will continue to cook the eggs.
Transfer to a plate and serve immediately.
