Egg Fu Yung

Directions

1. 1
   Dry shrimp, add 1/2 teaspoon of salt, cornstarch and 1 teaspoon sherry.
2. 2
   Mix well and put in the refrigerator for a moment.
3. 3
   Beat eggs in a large bowl.
4. 4
   Add soy sauce and remaining 1/2 teaspoon salt and 1 teaspoon sherry.
5. 5
   Set aside.
6. 6
   Heat 2 tablespoons of oil in a wok to 350 degrees F. Stir fry onion, scallion and water chestnuts for 1 minute.
7. 7
   Add mushrooms and stir fry 1 minute longer, then remove the mixture from the wok.
8. 8
   Heat 2 tablespoons of oil in wok to 400 degrees F. Stir fry shrimp and bean sprouts 1 minute or until shrimp turn pink.
9. 9
   Remove from heat and let cool.
10. 10
    Add all of the ingredients into the egg mixture and stir to coat everything.
11. 11
    Heat the remaining 2 cups of oil in a wok to 400 degrees F. Gently ladle 1/4 of the egg mixture into wok.
12. 12
    Deep fry until golden brown, then turn it over and deep fry the other side one minute.
13. 13
    Remove to a platter and keep warm while frying the other 3 patties.
14. 14
    Serve with sauce.
15. 15
    Sauce:
16. 16
    Bring stock to a boil in a saucepan then add soy sauce.
17. 17
    Thicken with the dissolved corn starch, season with salt and pepper.
18. 18
    When its thickened, remove it from the heat and serve.