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Peel the shrimps, wash them and squeeze them to pat them dry.
Mix them in the cornstarch mixture.
Chop the green onion into small pieces, but keep it separate from the eggs. Crack the eggs into a bowl, and add oil, salt, and sugar.
Just before cooking the shrimps, beat the eggs strongly until they start to make big bubbles. This will keep them airy.
Turn the stove to the highest heat, and let the wok heat up for a minute. Add oil, give it a swirl to coat the wok, and add the shrimp. Cook for about 30 seconds, or until they are about 80-90% cooked and have almost turned entirely orange.
Pour the shrimps into the mixed eggs mixture.
Turn the stove back on high heat and add the rest of the oil. When the wok is hot, pour all of the egg mixture in.
Let it sit for 10 seconds until the eggs start to bubble, then fold the eggs each time into the middle so that a new layer of eggs can be cooked.
As soon as the eggs are cooked to your liking, take them out of the wok and onto the serving plate. Enjoy!