Ingredients:
- 8 large eggs
- 1 cup raw shrimp, peeled and chopped
- 1 cup bean sprouts, dried thoroughly
- 1/2 cup green onions, chopped
- 1/4 cup minced onion
- 1 Tbsp soy sauce (for patties)
- 1 tsp cornstarch (for patties binder)
- Salt and pepper, to taste
- 3 cups neutral oil, for frying (such as vegetable or peanut)
- 1.5 cups chicken or vegetable broth (Gravy base)
- 1 Tbsp soy sauce (for gravy)
- 1 tsp sesame oil (for gravy)
- 1 tsp granulated sugar (for gravy)
- Pinch white pepper (for gravy)
- 1 Tbsp cornstarch (for gravy slurry)
- 2 Tbsp cold water (for gravy slurry)
Instructions:
- In a small saucepan, combine the broth, 1 Tbsp soy sauce, sesame oil, sugar, and white pepper. Bring the mixture just to a simmer over medium heat. In a separate tiny bowl, whisk 1 Tbsp of cornstarch with 2 Tbsp of cold water until smooth (slurry). Once the gravy base is simmering, slowly pour the cornstarch slurry into the pan while continuously whisking. Cook for 30 seconds until glossy. Remove from heat and keep warm.
- Chop the raw shrimp into bite-sized pieces. In a large bowl, mix the shrimp, bean sprouts, green onions, minced onion, 1 Tbsp soy sauce, salt, pepper, and the binding 1 teaspoon of cornstarch. Vigorously whisk the 8 large eggs until they are lightly frothy. Gently fold the shrimp and vegetable mixture into the beaten eggs.
- Pour about 1 inch (approximately 3 cups) of neutral oil into your skillet or wok. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a 1/2 cup measure to scoop the batter and carefully drop it into the hot oil to form thick, round patties. Do not crowd the pan — work in batches of 2 or 3. Fry the patties for 2–3 minutes per side until they puff up beautifully and achieve a deep golden brown and crisp texture.
- Remove the patties and place them on a paper towel-lined plate to wick away excess oil. Immediately plate 2 warm patties per serving and drizzle generously with the warm, silky gravy. Serve immediately with steamed white rice.