Cut the shrimp into finger size pieces and then marinate with a small pinch of salt and pepper.
Slice the mushrooms firstly and then shred into thin shreds. Cut bean sprouts into 6-8cm sections.
Beaten all the eggs and add mushroom, bean sprouts, green onion, five spice powder, salt and shrimp together.
In a small bowl, mix all the gravy ingredients and simmer for 5 minutes over slow fire.
Heat around 3 tablespoons of oil on a smaller frying pan (the one I am using is 18cm in diameter) and then pour in 1/3 of the mixture and fry for 4-5 minutes over medium slow fire. Turn over and fry the other side for 2-3 minutes and then transfer out. Repeat to finish the remaining 2 portions.