Peel and clean 1 pound raw extra-jumbo shrimp if needed and pat dry with paper towels. Mince 2 garlic cloves. Peel and finely chop a 1-inch piece of ginger (about 1 tablespoon). Place the garlic and ginger in a small bowl. Thinly slice 3 medium scallions (about 1 cup), plus more for garnish.

Place 2 large eggs in a small bowl and whisk until smooth.

Place 1 cup water, 1 tablespoon cornstarch, 2 teaspoons chicken bouillon powder, 1 teaspoon toasted sesame oil, 2 teaspoons oyster sauce, ½ teaspoon ground white pepper, and ½ teaspoon granulated sugar in a medium bowl or liquid measuring cup and whisk to combine.

Heat 2 tablespoons avocado or olive oil over medium-high heat in a large frying pan until shimmering. Add the shrimp in a single layer and sear until golden-brown on the bottom and on the edges, 2 to 3 minutes. Flip the shrimp and sear until the second side is golden-brown and the shrimp are starting to turn pink. Add the garlic and ginger and cook, stirring often, until the garlic and ginger are just starting to brown, about 1 minute.

Reduce the heat to medium. Give the sauce mixture another quick whisk (the cornstarch tends to settle at the bottom). Pour into the pan and bring to a simmer. Constantly stir until the sauce thickens and is glossy, 1 to 2 minutes. Add the scallions and stir to combine.

Drizzle the eggs all over the sauce in a thin stream. Let cook undisturbed until the eggs are set, about 30 seconds. Gently stir to create curdles of egg.

Remove the pan from the heat and let cool for a few minutes. Taste and season with kosher salt as needed. Garnish with more scallions and serve with freshly steamed rice.