Ingredients

The following ingredients have 4 Servings
  • 6 large eggs ( , room temperature recommended)
  • 2 fresh shitake mushrooms
  • 1 small bunch of bean sprouts ( , around 100g, root removed)
  • 1 cup shrimp (, shelled and deveined+ a pinch of salt and pepper for marinating)
  • 2 green onions
  • 1/4 tsp. Chinese five spice powder ( , or white pepper powder)
  • Oil for pan-frying or deep-frying
  • 1/2 cup chicken broth
  • 2 tsp. light soy sauce
  • 2 tsp. corn starch
  • 1 tsp. sesame oil

Instruction

  • Cut the shrimp into finger size pieces and then marinate with a small pinch of salt and pepper.
  • Slice the mushrooms firstly and then shred into thin shreds. Cut bean sprouts into 6-8cm sections.
  • Beaten all the eggs and add mushroom, bean sprouts, green onion, five spice powder, salt and shrimp together.
  • In a small bowl, mix all the gravy ingredients and simmer for 5 minutes over slow fire.
  • Heat around 3 tablespoons of oil on a smaller frying pan (the one I am using is 18cm in diameter) and then pour in 1/3 of the mixture and fry for 4-5 minutes over medium slow fire. Turn over and fry the other side for 2-3 minutes and then transfer out. Repeat to finish the remaining 2 portions.
  • Serve with the gravy and drizzle before enjoying.