Instructions: Bring stock to a boil, add shrimp, onions and pepper. Cook 3 min and add the cornstarch dissolved in the 2 c water stirring constantly.

Continue stirring and add eggs. As soon as it thickens, remove from heat and pour into a 2" square pan , 2" deep. Chill, cut into 1 1/2" squares, dust with starch and fry in oil until brown turning once-5 min per side. Serve hot with sweet chili sauce.

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