Add the chopped shrimp to a mixing bowl. Add 1/8 tsp salt, 1/4 tsp sugar, and 1/2 tsp cornstarch. Mix and set aside.
Make the gravy
In a saucepan, make a roux. Heat 2 tbsp oil and add the flour, turmeric, and paprika. Cook for 30 seconds.
Add the garlic and shallot, and cook, stirring for 30 seconds.
Add the chicken stock and stir until the roux is dissolved.
Add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper.
Add 3 tablespoons of cornstarch in 1/4 cup of cold water. Stir until smooth
Add to the saucepan and continue to cook, stirring frequently. Continue the medium heat until thickened. Set aside from the heat.
Make the patties
Heat 2 tbsp oil in a non-stick pan. When hot, add the onions and mushroom. Stir until mushrooms start to brown.
Add the shrimp and roast pork and continue stirring until the shrimp turns pink.
Put the mixture back into the mixing bowl, and add the scallions, bean sprouts, 1/4 tsp of sesame oil, and four eggs.
Mix everything, but do not over-mix.
Heat 3 tbsp oil. When hot, use a ladle to put about a cup of the mixture into the skillet. Cook two at a time, depending on the size of the skillet.
Place aluminum foil into the cookie sheet, place a paper towel over the foil, and the wire rack on top.
Cook the patty until browned and turn over and cook until that side is browned. Remove, and place the patties on the wire lack to drain excess oil.
Repeat until all patties are cooked. Reheat the gravy and stir until smooth.
Plate the patties, one or two per person, and cover them with gravy. Serve immediately.