Ingredients:

  • 8 Large Eggs
  • 1 cup (180 g) Cooked Shrimp, peeled & deveined, roughly chopped into 1/2 inch pieces
  • 1 cup (100 g) Fresh Bean Sprouts, Rinsed and patted dry
  • 4 Spring Onions (Scallions), Thinly sliced
  • 1/4 cup (30 g) Canned Water Chestnuts, drained and diced (optional)
  • 1 teaspoon Light Soy Sauce
  • 1/2 teaspoon Toasted Sesame Oil
  • 1 tablespoon Cornflour (Corn Starch)
  • 1/4 cup Vegetable or Canola Oil, plus extra for frying
  • 1 1/2 cups (360 ml) Low Sodium Chicken Broth
  • 2 tablespoons Light Soy Sauce (for gravy)
  • 1 tablespoon Oyster Sauce (or vegetarian mushroom sauce)
  • 1 teaspoon Rice Vinegar
  • 1/2 teaspoon Granulated Sugar
  • 1 tablespoon Cornflour + 2 tablespoons cold water (for slurry)

Instructions:

  1. Prep the Filling: Dice the cooked shrimp and water chestnuts (if using). Thinly slice the spring onions. In a large bowl, combine the shrimp, bean sprouts, spring onions, water chestnuts, 1 tsp soy sauce, 1/2 tsp sesame oil, and the 1 tbsp of dry cornflour. Mix gently.
  2. Make the Gravy Base: In a small saucepan, combine the chicken broth, 2 tbsp light soy sauce, oyster sauce, rice vinegar, and sugar. Bring the mixture to a gentle simmer over medium heat.
  3. Thicken the Gravy: While the gravy simmers, prepare the cornflour slurry (cornflour dissolved in cold water). Slowly drizzle the slurry into the simmering sauce while whisking continuously until the sauce thickens slightly to a velvety consistency. Turn off the heat and keep the gravy warm.
  4. Prepare the Egg Batter: Crack the 8 eggs into the large bowl with the filling. Whisk vigorously for about 30 seconds, just until the yolks and whites are combined and slightly airy—avoid over-whisking.
  5. Heat the Oil: Heat 1/4 cup of vegetable oil in a 10-inch non-stick frying pan over medium-high heat. The oil should be shimmering but not smoking.
  6. Form the Patties (Batch 1): Once the oil is hot, reduce the heat to medium. Using a 1/2 cup measuring cup or ladle, scoop the egg mixture into the pan, forming two or three separate patties. Use a spatula to gently round the edges.
  7. Cook and Flip: Cook the patties for 2-3 minutes per side. Wait until the edges are set and dark golden-brown before attempting to flip them. Flip gently and cook the second side until golden brown and the centre is cooked through (it should feel firm).
  8. Drain and Repeat: Remove the cooked patties to a paper towel-lined plate to drain excess oil. Add a splash more oil to the pan if needed, and repeat steps 6 and 7 until all the batter is used.
  9. Plate and Sauce: Arrange 2 patties on each serving plate. Give the warm gravy a quick stir and generously spoon the sauce over the patties. Serve immediately, perhaps with steamed rice.