Marinate minced pork with salt, pepper, sesame oil and cornstarch in the refrigerator for 15-20 minutes. Meanwhile, soak dried shiitake mushrooms in hot water till soft and cut into slices. Devein and shell prawns. Mix ingredients for sauce in a bowl and set aside.

Deep fry egg tofu in a pot of oil until golden brown. Remove egg tofu and place on paper towels to remove excess oil.

In a separate wok, add some oil and heat till hot. Fry garlic till fragrant & golden brown, then add carrots & mushrooms and fry for 1-2 minutes. Next, add in minced pork and fry till no longer pink. Add prawns and stir fry for a short while. Note: You don't have to cook the prawns until fully cooked at this stage as you will be cooking the prawns further after adding the sauce. If you overcook the prawns, they will end up tough and dry.

Add in the sauce mixture and bring to a simmer. Finally, add 1 tbsp of cornstarch slurry and mix well to thicken the sauce a little. If you think the sauce is not thick enough to your liking, you can add a little more cornstarch slurry to further thicken the sauce.

Heat up a cast iron hotplate or a 20cm/24cm frypan (which I used) till hot, then add some oil and swirl the oil around to coat the pan evenly. Add in beaten eggs and swirl evenly to create a thin and even omelette. Before the omelette sets fully, turn off the heat and add the egg tofu and minced pork mixture onto the omelette. Enjoy with some piping hot rice. Note: The amount I made could fill 2 frypans which was enough to feed 4-6 people, so you may want to halve the recipe if cooking for less people.