Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and chopped
  • 6 large eggs
  • 1 cup fresh bean sprouts, drained
  • 3 stalks green onions, thinly sliced
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1 tbsp cornstarch
  • 3 tbsp vegetable oil
  • 1 1/2 cups reduced-sodium shrimp or chicken stock
  • 2 tbsp reduced-sodium soy sauce
  • 1 tsp granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp toasted sesame oil

Instructions:

  1. In a large mixing bowl, whisk the 6 large eggs until frothy. Stir in the 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp white pepper.
  2. Fold the chopped 1 lb shrimp, 1 cup bean sprouts, and sliced green onions into the egg mixture.
  3. Sprinkle 1 tbsp cornstarch over the mixture and stir until fully incorporated and the batter is thick.
  4. Heat 3 tbsp vegetable oil in a 10-inch non-stick skillet over medium-high heat until shimmering.
  5. Carefully scoop about 1/2 cup of the mixture into the pan for each patty. Cook for 2-3 minutes per side, flipping carefully, until the edges are golden and the centers are set and the shrimp reach an internal temperature of 145°F (63°C). Transfer patties to a plate and cover loosely with foil to keep warm.
  6. Wipe out the skillet or use a small saucepan. Combine 1 1/2 cups stock, 2 tbsp soy sauce, and 1 tsp sugar over medium heat, bringing the liquid to a gentle simmer.
  7. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water to create a smooth slurry.
  8. Slowly pour the slurry into the simmering liquid, whisking constantly until the sauce thickens and becomes glossy.
  9. Remove the sauce from heat and stir in 1 tsp toasted sesame oil.
  10. Arrange the cooked patties on a serving platter and pour the hot gravy generously over the center.