Ingredients

Instructions

1. 1

   To make the gravy, combine chicken broth, soy sauce, oyster sauce, and sugar in a small saucepan over medium heat. Bring to a simmer.

2. 2

   Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens to a gravy consistency. Keep warm.

3. 3

   In a large mixing bowl, whisk the eggs with the sesame oil and a pinch of salt.

4. 4

   Stir the shrimp, bean sprouts, and chopped green onions into the egg mixture.

5. 5

   Heat about 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

6. 6

   Ladle about 1/2 cup of the egg mixture into the pan to form a patty. You can cook 2-3 patties at a time depending on pan size.

7. 7

   Fry for 2-3 minutes on one side until golden brown, then carefully flip and cook for another 1-2 minutes until set.

8. 8

   Remove patties and drain on paper towels. Repeat with remaining mixture, adding more oil to the pan if needed.

9. 9

   Serve the egg patties hot, smothered with the prepared brown gravy.