In my previous blog, I made Dry Chow Ho Fun. Today, I made Wet Chow Ho Fun (shrimp version).
One thing to watch out for is to pan-fry the shrimps to about 70% done. The reason being that we will need to thicken the gravy with shrimps in it at the end with cornstarch and eggs, and the shrimps will be fully cooked there.
- https://www.youtube.com/watch?v=UHn7OiE8O-s (Cantonese version, be sure to turn on English closed caption for English speakers)