Instructions

1. Peel and clean 1 pound raw extra-jumbo shrimp if needed and pat dry with paper towels. Mince 2 garlic cloves. Peel and finely chop a 1-inch piece of ginger (about 1 tablespoon). Place the garlic and ginger in a small bowl. Thinly slice 3 medium scallions (about 1 cup), plus more for garnish.
2. Place 2 large eggs in a small bowl and whisk until smooth.
3. Place 1 cup water, 1 tablespoon cornstarch, 2 teaspoons chicken bouillon powder, 1 teaspoon toasted sesame oil, 2 teaspoons oyster sauce, 1/2 teaspoon ground white pepper, and 1/2 teaspoon granulated sugar in a medium bowl or liquid measuring cup and whisk to combine.
4. Heat 2 tablespoons avocado or olive oil over medium-high heat in a large frying pan until shimmering. Add the shrimp in a single layer and sear until golden-brown on the bottom and on the edges, 2 to 3 minutes. Flip the shrimp and sear until the second side is golden-brown and the shrimp are starting to turn pink. Add the garlic and ginger and cook, stirring often, until the garlic and ginger are just starting to brown, about 1 minute.
5. Reduce the heat to medium. Give the sauce mixture another quick whisk (the cornstarch tends to settle at the bottom). Pour into the pan and bring to a simmer. Constantly stir until the sauce thickens and is glossy, 1 to 2 minutes. Add the scallions and stir to combine.
6. Drizzle the eggs all over the sauce in a thin stream. Let cook undisturbed until the eggs are set, about 30 seconds. Gently stir to create curdles of egg.
7. Remove the pan from the heat and let cool for a few minutes. Taste and season with kosher salt as needed. Garnish with more scallions and serve with freshly steamed rice.