Grind the chili, shallots, garlic, ginger, and sugar to make a chili-garlic paste. You can use a mortar and pestle or a food processor to do this. Set aside.
In a small bowl, combine the fermented soy bean paste and tomato paste. Set aside.
Prepare the cornstarch slurry by mixing 1/2 tablespoon of cornstarch with 1 tablespoon of water.
In a pan, heat 2 tbsp of canola oil over medium high heat and add in the chili-garlic paste. Stir fry for 30 seconds until fragrant. Add in the tomato paste mixture and stir to combine. Stir fry for another 30 seconds. Add in the chicken broth, stir to combine and bring sauce to a boil. Add the shrimps (shell-on) into the sauce and let cook for about 1 minute on each side, or until cooked thoroughly. Remove the shrimps from the pan and transfer to a bowl and set aside (let the sauce in the pan with the heat on). Add the cornstarch slurry into the sauce while continuously stirring and bring sauce back to a boil. Add in the beaten egg and stir. Let cook for another minute or until eggs are cooked but still soft.
Add in the cooked shrimps into the sauce and stir until well combined. Top with some cilantro and green onions and serve with a bowl of white rice.