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Wash and cut florets off broccoli. Peel skin off stem and slice diagonally into ¼ inch thick slices.
Bring small pot of water to boil, then add in sugar and broccoli for about 10-15 secs or until broccoli turns bright green. Remove immediately from water and run under cool water to stop cooking.
Shell and devein shrimp.
Add 1 tsp starch and salt, mix and let rest for 7 mins. Rinse and drain, then dry shrimp thoroughly with kitchen paper.
Chop roughly, then add to mixing bowl and mash into paste.
Add in 1 tsp starch, egg white, sesame oil and white pepper and mash and stir in one direction only until completely mixed.
Gather paste in one hand and throw with some force back into the bowl.
Repeat for 6 times or so until the paste becomes sticky. Cover and put in fridge for 30 mins.
Arrange broccoli stem slices evenly onto bottom of steaming plate. Smear 1 tbsp of shrimp ball paste onto top of each broccoli floret, use wet fingers to smooth over and place onto steaming plate in a circular fashion.
Steam over high heat for 5 mins.
Use small pot to make sauce. Mix starch and chicken stock together. Heat over medium heat, stirring constantly until the sauce thickens. Remove from heat. Salt to taste.
Once the broccoli is steamed pour sauce over florets and serve hot.