In a large bowl, whisk the eggs together with the soy sauce and sesame oil until well combined.

Stir in the cooked shrimp, bean sprouts, and chopped green onions into the egg mixture.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Ladle about 1/2 cup of the egg mixture into the hot oil to form a patty. You can cook 2-3 patties at a time depending on your pan size.

Fry for 2-3 minutes on each side until the omelettes are golden brown and cooked through. Remove and drain on paper towels.

To make the gravy, combine chicken broth and oyster sauce in a small saucepan and bring to a simmer.

Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens into a glossy gravy.

Serve the hot egg patties immediately, drizzled generously with the savory gravy.