Instructions: In a medium bowl, combine the shrimp, cornstarch, salt and white pepper; mix until evenly coated. Cover with plastic wrap and refrigerate for 15 minutes.

For the Dish: In a small mixing bowl, whisk together the egg whites, cream, salt and dried red chili flakes.

Place a wok over high heat until hot. Add 2 tablespoons of the oil, swirling to coat the sides. Add the shrimp; cook, stirring until the shrimp begin to turn pink and opaque, about 1 1/2 to 2 minutes. Add half of the walnuts and half of the peas; stir-fry until shrimp are cooked through about 1 minute. Spoon mixture into a bowl and cover with foil, shiny-side down, to keep warm.

Return the same wok over high heat until hot. Add the remaining oil, swirling to coat the sides. Add the egg white mixture and the remaining peas; cook, stirring constantly, until mixture resembles soft scrambled eggs, about 1 minute. Spoon the eggs onto a serving plate and top with the shrimp mixture. Sprinkle with the remaining walnuts on top.

This recipe yields 4 servings.

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