1. Place corn kernels in food processor and make a coarse puree; set aside.
2. Heat the oil in a medium-sized soup pot. Add the giner and shallots or green onions, lightly saute until aromatic. Increase heat to high. Add the corn and wine; stir for 30 seconds. Add the chicken stock, soy sauce and pepper. Stir until the soup reaches a boil, then add the crab and sesame oil. Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds. Turn off the heat.
3. Lightly beat the egg whites with the salt until almost frothy. Pour the egg whites into the soup in a slow, steady stream and in a circular motion. Gently stir, allowing the lacy ribbons to surface.
4. Ladle into serving bowls, garnish with green onion, cilantro, and ham, and serve.