2 c. oil, use for frying
6 eggs, beaten
1 c. bean sprouts
7-8 oz. fresh shrimp, peel and cut into halves
1/2 medium onion, diced
2 tbsp. cornstarch
8-10 pieces fresh mushrooms (25-30 pieces canned mushrooms)
1/2 tsp. salt

Bring broth to boil, then add Hoy Hsien Sauce, cornstarch, flour, and salt mixture very slowly, stirring constantly until the broth thickens. Put this aside and keep on a low heat.

Take all the water out of the bean sprouts before deep frying. Squeeze gently or put in a towel.

Stir together eggs, shrimp, onions, mushrooms, bean sprouts, and salt. Then dip mixture into the hot oil (350°F F) to deep fry. The mixture should be about the size of a hamburger patty. Fry 4-5 minutes on the first side, and about 2-3 minutes on the other side, or until golden brown. Take out, drain on thick paper towels, and squeeze gently on the top of it with your spatula.

Put in a dish and pour the sauce over the patties.

Serves about 6.

Sauce or Gravy:

1 1/2 c. broth
1 tbsp. Hoy Hsien Sauce
1 tbsp. cornstarch
1 tsp. salt