Shrimp Egg Foo Yung

Prepare all the ingredients (but do not mix). This is the recipe for 3 patties:

For the omelet

 - 3 eggs

 - one cup of mung bean sprouts

 - a couple chopped green onions (and chop an extra one for topping the final servings)

 - a few small mushrooms, chopped

 - a 1/2 cup carrot shavings

 - 4 largish shrimp, chopped 

 - 1 tsp of corn starch

For the sauce

 - a tbs of soy sauce

 - 2 tbs of oyster sauce

 - a 1/2 tsp sugar

 - a few drops of sesame oil

 - a tbs of butter

 - two tbs of flour

 - 1.5 cups of chicken boullion

 - a little chopped onion

 - a little chopped garlic

 - a few tbs of cornstarch/water slurry (50/50)

Instructions:

We are going to mix the patties just before putting them in hot oil. Fry them for 4 minutes a side and remove to a warm oven. Then pour off extra (but not all) oil, lower the temp, add the butter, make a roux with the flour, add onion and garlic, cook for a minute or two, then add chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and cook this gravy for a minute or two. Add enough broth that it is slightly liquidy, then thicken with a cornstarch/water slurry. When the gravey is ready, filter it through a seive and serve in a bowl. Serve the patties, with a few extra pieces of chopped green onion on top. 

If you beat the eggs thoroughly and add a little cornstarch, they get fluffy and crispy when fried.