Coarsely chop the shrimp. In a medium bowl, combine chopped shrimp, salt, cornstarch, sugar, white pepper, oyster sauce, sesame oil, rice wine and egg white. Transfer to a food processor and process until a coarse paste forms.

Transfer paste to a bowl and then add green onions and vegetable oil; stir until well combined. Cover with plastic wrap and put in the fridge for 15 to 30 minutes.

Slice each eggplant on the diagonal, about 1-inch thick, then slice through the middle, but not all the way, to create a pocket for the shrimp.

Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.

Heat a wok or skillet over medium-high heat with 1/4 inch of vegetable oil. Working in batches, fry the eggplant slices for two minutes on each side until browned. Drain on a plate lined with paper towel.

Transfer browned eggplant slices to a clean wok or skillet. Add ½ cup water, cover and steam for 5 minutes or until the eggplant is soft and the shrimp is pink and cooked through. Arrange the eggplant on a platter. Set aside.

In a small saucepan, combine the oyster sauce, sugar, cornstarch and 2 tablespoons of water. Cook, stirring for a minute or until sauce thickens.

Stir in the chopped garlic and chopped green onion.

Top each eggplant slices with the thick sauce. Serve and enjoy!