2tbsp.Cornstarch slurry (1 to 2 ratio of cornstarch to water)
Make sure the Shrimps are all deveined. Rinse and pat them dry.
In a large bowl, use with your fingers to mix or whisk the egg white. Season with salt and pepper.
Add the shrimps to the mix coating thoroughly and add corn starch. Mix well. Place in the refrigerator for 30 minutes.
Put the shrimps in boiling water for 2-3 minutes.
Meanwhile, heat a frying pan add a little oil, ginger and green onion saute for 1-2 minutes. Add chicken broth, salt, and sugar and turn off the heat.
Add the diced bamboo shoots, corn kernels, bell pepper, and Shaoxing cooking wine to the boiling water. Blanch for approx 1-2 minutes. (Blanching the shrimps and vegetables first creates a good flavor to the dish.)
Drain the shrimps and vegetables and add them to the wok pan bring to a quick simmer then thicken with a little cornstarch slurry and oil. set aside.