Chinese Scrambled Eggs with Shrimp

0 In a bowl, add the shrimp, salt, and white pepper. Mix together well. Toss in the cornstarch and mix again until fully coated.
4 Mix together 1/2 tsp cornstarch and 1/2 tbsp water to make a starch slurry.
3 Combine the eggs, salt, sugar, sesame oil, white pepper powder, starch slurry, and chopped scallions together in a bowl. Whisk until fully mixed. 
2 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.
1 Wipe the wok or pan down clean. Heat the remaining tbsp of oil over medium-high heat.
7 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.
6 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. 
5 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. 
8 Transfer to a plate and serve immediately.