Step 1

Rinse the shrimp to remove the slimy coating on its surface. Drain and pat dry with kitchen paper. Set aside.

Step 2

Heat oil in a wok/saucepan. Stir in minced garlic, ginger and ground pork. Fry until the pork becomes pale. Add the shrimp. Toss to cook.

Step 3

As soon as the shrimp curls up and starts to turn pink, pour in chicken broth. Add peas and seasonings (Shaoxing rice wine, salt, sugar, white pepper, and sesame oil).

Step 4

Once the broth comes to a boil, turn down the heat to a gentle simmer. Slowly pour in the cornstarch slurry while swirling with a spatula/spoon (remember to stir the slurry before pouring in case any starch sinks to the bottom).

Step 5

When the sauce reaches the desired consistency (thick enough to coat the spatula/spoon), pour the egg white in a thin stream while slowly swirling.

Step 6

Garnish the dish with chopped scallions. Serve immediately with plain rice, alone or with other savory dishes.