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